Posted on

Roast your Squash with this Easy, Seasonal Recipe from Carolyn Herriot

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.

It’s great to have leftovers too. Here’s one delicious variation.

SQUASH & POTATO ROAST

Makes 4 to 6 servings

Recipe

2 apples, quartered and cored (can also use quince)
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

How To

1. Preheat oven to 350°F (175°C)
2.Toss all the ingredients together in a baking pan and roast in the preheated oven for 45 minutes.

Image result for picture of carolyn herriot

Carolyn Herriot is author of The Zero-Mile Diet and The Zero-Mile Diet Cookbook. Available at your local bookstore. She grows IncrEdibles! in Yellow Point on Vancouver Island, British Columbia, Canada.

www.incredibles.vision

One thought on “Roast your Squash with this Easy, Seasonal Recipe from Carolyn Herriot

  1. That sound so good i will make it for Thanksgiving diner and now is time to enjoy all veggies . Thank You.

Leave a Reply