![]() ![]() I would like to make the cooking part of it full-time and the English Grammar part of it part-time. I teach English full-time and Greek Cookery part-time. Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! We have already made it three times, always to rave reviews.Body We felt it was bland and boring.Ī very impressive dish for company, easy to prepare, and makes the whole kitchen smell great. Too many veggies, too little reward for the time and money invested. I thought it would be a different Thksgvg side dish but I was definitely wrong! This was the worst dish I have ever eaten - it was just awful. I can't believe anyone could like this recipe. The nice part is that you can also eat the skin of this acorn squash since roasting it helps to soften it. Sometimes you just can’t go wrong with simple. ![]() The flavor of this dish though is simply fantastic. Unless the beets (which I love) made it awful, I can't imagine how this recipe could fail. Herb Roasted Acorn Squash It’s such a simple recipe acorn squash, dried herbs, and a touch of parmesan cheese all roasted to perfection. I tossed the veggies in olive oil, generously sprinkled with the spices amd roasted in a 375 degree convection oven for 30 minutes. I didn't use the beets or parsnips but I (large)cubed acorn and butternut squash, used the shallots and garlic as noted. We had a small gathering, and a friend thought the recipe looked good, so I split it into two 8X8 pans.Įveryone loved it. ![]() It is very important to cook the red beets separately as instructed, because they will dye the rest of the vegetables and the dish wont look nice when served. 2 tablespoons of melted butter, ghee, or plant-based alternative. ![]() I follow the recipe exactly as it is written with the entire variety of root vegetables. The herbed butter that is broiled into the root vegetable smells and tastes delicious. Everyone loves it and they requested it specifically last year after I made it the first time the year before. This recipe has become a standard Thanksgiving dish for our large family gathering. There are so many vegetables that I actually split them onto two cookie sheets to roast, and I add some extra garlic because that's my favorite.Įxcellent! Great combination of vegetables and flavors. I made this for Thanksgiving two years ago and everyone has been asking for the recipe ever since. Maybe if I had cut the vegetables smaller? I doubt I will try it again. Lastly, I finish them off on low broil for a few minutes if they haven't browned already. I also split the vegetables on at least 2 trays to give them room. it's important to dry the vegetables after washing and peeling. Also, the vegetables can have a lot of water in them if they are fresh, and that can prevent a nice browning/texture if you're not careful. It's cheap, easy (minus all the chopping!), and delicious.Īfter a few iterations, I find that rosemary is a great substitute for the other herbs (if you use it very liberally). This is one of my go-to recipes for Fall/Winter. I use the vegetables I have on hand and modify the herbs according to my tastes - so what's of real value here is the technique. This has become my "go to" recipe for roasted winter veggies. ![]()
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