roasted for 4 recipes
Good Monday morning to you all. What I have for you today is a way to turn a batch of roasted vegetables into either a salad, hash or soup. If you would like to make all three, you’ll need to make a triple batch of the roasted sweet potato and butternut squash recipe. If you want to just give one of the dishes a try, make a single batch. And, of course, the roasted veggies are delish all on their own.
A beautiful box of McClendon’s Select produce that I bought at the Scottsdale Farmer’s Market a week ago was the inspiration for all of these recipes. McClendon’s Select is offering an “order ahead – drive-thru contact-free pick up” service at the market each Saturday in Scottsdale during this time of quarantine. Click HERE for more information on that.
If you hang in there and get to the final recipe here, you’ll get to my confession. Hey, something to look forward to!
Roasted Sweet Potatoes & Butternut Squash
- 3 cups peeled, seeded, and diced butternut squash (about 1 medium squash)
- 3 cups peeled and diced sweet potatoes (about 1 large potato)
- 2 tablespoons olive oil
- 1 teaspoon Trader Joe’s Everything But the Elote Seasoning Blend
- Salt and freshly ground black pepper
Preheat the oven to 400 degrees. Line a baking sheet with foil, and set aside.
Put the butternut squash and sweet potatoes in a large bowl. Toss with olive oil and the TJ’s seasoning blend and generously season with salt and pepper.
Spread the vegetables in one layer on the prepared baking sheet. Roast in preheated oven for 30 minutes.
After 30 minutes, toss and roast for an additional 15 minutes.
Use for either the Hash, Soup, or Salad recipes below. One batch is enough for any ONE of the recipes. If you want to make all three, you’ll need to make a triple batch of the roasted vegetables.
[Read more →]March 30, 2020 No Comments
Soup for the Ventos
I had my dear friends, Lori and Jonathan Vento, over for dinner. Not this last weekend, because they are back in Chicago, freezing their little toes off! It was actually last month, while they were here visiting and Lori’s mom was along for the trip.
For our first course, I decided to combine two of my favorite vegetables. I love butternut squash soup and I equally adore red bell pepper soup. They are both bright and beautiful and doubly so when in the same bowl.
Off-topic… It’s been a very long time since I’ve posted any adorable photos of my exceedingly adorable 2-year-old cats, Bombay and Bailey. While scrolling back through my photos to find the pictures to accompany this recipe, I found a few cat pics. Honestly, I found a ton of cat pics, I am constantly taking pictures of them. I only chose a few to share though. They are at the bottom of the post … after the recipe … if adorable cat photos are your thing!
March 20, 2017 2 Comments
soup in Coronado
While Sheila and I are living it up here in Coronado, this healthy and hearty soup is served as our lunch one day and dinner the next. You do need to remember to soak the beans the night before, otherwise, it is pretty straightforward. Unlike yesterday, this time the photos nearly match how I describe to do it, nearly. I just had to use two baking dishes for the roasting of the vegetables, if you have a dish that is large enough, just use one.
If you have leftovers when reheating be certain to add a bit more water to thin out the soup. It thickens considerably as it cools.
October 16, 2012 2 Comments
double duty
I found this recipe in an issue of Bon Appétit three or four years ago and tucked it away. When I stumbled upon it right after Thanksgiving, I knew it would be a perfect side for the pork roast I planned to serve on Christmas Eve. Not only because the flavors would complement the pork so well, but also because I had a kabocha squash and a butternut squash laying around that I had used in my Thanksgiving table decor. I’d also used several pie pumpkins in the decor that I’d already roasted and frozen for use in a pumpkin soup I planned to serve. It is so gratifying when you can use such gorgeous vegetables twice… first to decorate and then to eat!
Just as with yesterday’s post, this dish may also be prepared a full day in advance. Assemble completely in the baking dish, cover and refrigerate, then bring to room temperature before baking.
December 29, 2011 4 Comments
autumn in a bowl
If this soup doesn’t scream “AUTUMN” to you, I don’t know what does! You can find the pre-cut butternut squash at Costco and Trader Joe’s. Pictured below is one whole fresh butternut and a 2-pound package from Costco.
November 10, 2011 5 Comments
one or the other
Today I can’t decide which recipe to post. The one that uses the rest of the duck that I received back on Tuesday of last week. Don’t worry, I’m not just now using the duck – nearly a week later! I’m just getting around to posting it. Or the recipe that uses up the leftover homemade marshmallows from the S’Mores Party… OK, decision made – I’ll put up the yummy duck recipe today and use the marshmallows tomorrow…
November 15, 2010 No Comments
Gratin and France
Ahh, the cooler weather has finally arrived in the desert. I am desperately craving fall foods in the worst way, especially this wonderful dish that Dave and I first enjoyed nearly 13 years ago, on our first trip to France. What a trip it was…
We arrived in Paris on a crisp mid-October evening and were in awe from the very first second. After spending two days in the “City of Light”, we boarded the EuroRail (high-speed train) headed for Cannes in the south of France. There, we rented a car and drove to our destination for the next week, a cooking school in Julia Child’s former Provençal home, La Pitchoune.
I shall share more of our story throughout the month of October, (my favorite month of the year) but for now, the recipe for Gratin de Courge Provençal.
October 9, 2010 No Comments
butternut squash soup with fried sage leaves
This is our traditional Thanksgiving soup. Back in the day, I went all “Martha” and hollowed out miniature pumpkins and served the soup in those. Hey, it only took about 4 or 5 hours to cut and hollow out 8 of those little guys! I am thankful that I eventually recovered my mind and my sanity and purchased and now use darling orange and green ceramic pumpkin bowls instead!
Butternut squash can be difficult to cut, but luckily many stores (including Costco and Trader Joe’s) sell packages of already peeled and cubed squash. If you can’t find them, look at the “Tip Index” on this site and learn how to correctly (and safely) cut butternut squash. Save the oil the sage leaves are fried in to use in place of olive oil for just about any Thanksgiving recipe, especially those that have herbs included in them or to saute vegetables.
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November 22, 2009 2 Comments