Carolyn Herriot, Author of The Zero-Mile Diet Cookbook: Seasonal Recipes for Delicious Home Grown Food, has been a generous and consistent contributor to Recipes of My Home. She lives and farms about a 10 minute drive from where we live on Vancouver Island. We met this past June at her IncrEdibles! Farm Stand and I ended up interviewing Carolyn for my blog.
Carolyn so kindly shared this recipe from her book for Squash & Potato Roast. This recipe couldn’t be any easier or more delicious. As I am thinking about what to ‘throw’ together for our Canadian Thanksgiving family dinner, I know this recipe will make the cut.
From her Farm in Yellow Point, Carolyn writes:
‘Tis the season for squash and I love veggie roasts as they are so fast to throw together and are so tasty.
SQUASH & POTATO ROAST
10 small potatoes
1 butternut squash, peeled and chopped into 1-inch cubes (or any other orange fleshed squash)
½ cup (125 mL) dried cranberries
Sprig of rosemary, needles only
1 tsp. (5 mL) dried sage
1 tsp. (5 mL) coarse salt
1 tsp. (5 mL) fresh ground pepper
Drizzle of grapeseed oil
Splash of balsamic vinegar
Drizzle of maple syrup