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.

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