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- Veggie Roast
-
- 1 small butternut squash, cubed
- 2 red bell peppers, seeded and diced
- 1 sweet potato, peeled and cubed
- 3 Yukon Gold potatoes, cubed
- 1 red onion, quartered
- 1 tbsp chopped fresh thyme
- 2 tbsp chopped fresh rosemary
- 1/4 cup olive oil
- 2 tbsp lemon juice
- salt and pepper freshly ground black pepper
- Directions
- Preheat oven to 475 degrees. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon gold potatoes. Sperate the red onion quarters into pieces and add them to the mixture. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Preheat oven to 350F. In a large oven-safe heavy bottom sauté pan, heat enough oil to lightly cover bottom of the pan. add the diced squash, season with kosher salt, and cook until tender. Add more oil if needed, to prevent squash from sticking to the pan. Add the minced shallot and roasted garlic, stirring well to incorporate. Cook for one additional minute, being careful to not scorch the shallots or the roasted garlic. Remove from heat. Sprinkle the cotija evenly over the top of the squash and heat pan in the oven until the cheese is just lightly golden brown. Remove from oven. Immediately portion into a serving dish and squeeze the fresh lime over the top of the squash then sprinkle the cilantro over the top of the squash. Serve immediately.
