It’s a crying shame that Thanksgiving is only one day of the year.
Not just because of the whole spirit of Thanksgiving thing, although certainly that as well. But there are so many good Thanksgivingish foods to eat. (Yeah, I just totally made that up.) Seriously, how often during the rest of the year do we sit down and eat stuffing and cranberry sauce?
Since there is a limit to the amount of food I can forcibly cram into my stomach in one day, I look forward to the month of November as a way to celebrate all the foods that I start craving this time of the year. The ones that start taunting me in October from magazine covers while waiting in line at the store…
Squash ranks right up at the top at that list! And pecan pie…
Roasted Winter Vegetables
1 butternut squash, about two pounds, peeled & seeded
2 large sweet potatoes, peeled
1 rutabaga, peeled
4 carrots, peeled
2-3 tbs. olive oil
1 ½ tsp. Fines Herbs
Salt and Pepper to taste
Preheat oven to 425 degrees F.
Cut all the vegetables into 1 ¼ – 1 ½” pieces, making sure to cut them all roughly the same size so that they will cook evenly.
Place the vegetables onto two large baking pans. Drizzle them with olive oil. Season with Fines Herbs, salt and pepper, and toss to coat.
Bake 20-30 minutes (depending on the size you cut your pieces), turning once during roasting, until the vegetables are nice and tender.
What foods do you crave each fall?