Skip to content

tonight’s dinner brought to you by the colour orange

November 9, 2009

roasted potatoes and sweet potatoes

First, cube the potatoes and sweet potatoes.  Then put in salted water in a pot.  Turn burner on high.  Immediately when they start to boil, take them off the stove and drain in colander.  Toss with olive oil, chopped rosemary, salt and pepper.  Roast in a 400 oven on a baking sheet for about 45 minutes until softly charred.


parmesan roasted butternut squash

Oh my goodness, I really loved this, but I was the only one.  So I ate it myself just to show the non-squash-believers how it is done. It was soft and creamy and sagey.

Peel the squash (this is a bitch to do, pardon my language) and cut into 1 inch cubes.  Put in a greased casserole dish (this was adapted from Epicurious, which forgot to put in the part about greasing the dish and now I’m going to be scrubbing all night) with 3/4 cup heavy cream, 4 sage leaves and salt and pepper.  Cook in a 400 degree oven with lid on for 20 minutes.  Then stir in 2/3 cup grated parmesan and throw back in the oven, lid off, for another 20 minutes.

We also had Bratwurst sausage, but I took a food writing course from Jennifer Cockrall-King and she told us that sausage is impossible to photograph well, and boy, she’s right about that.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: