Tuesday, December 09, 2008
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1 small butternut or lakoka squash, cubed
1 sweet potato, peeled and cubed
1 onion, quartered
1 tablespoon chopped fresh thyme or 1/4 teaspoon; dried
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, and sweet potato.
Separate the red onion quarters into pieces, and
add them to the mixture.
3. 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.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10
minutes, or until vegetables are cooked through and browned.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
** Exported from Now You're Cooking! v5.84 **