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tonight’s dinner brought to you by the colour orange

November 9, 2009
potatoes

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.

squash

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.

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