October is the loveliest of months. The heat of the summer is past and the cold of the winter has not set in yet. Each morning has a chill in the air and my thoughts of food begin to change. At the farmer’s market there is a great variety of pumpkins & winter squash to be had. They are so beautiful, elegantly organic & colorful. Earthy & delicious. I look at them, I arrange them, I cook them, we eat them.
“Roasted Pumpkin, Winter Squash & Sweet Potatoes”
1. Cut in half & seed a variety of winter squash, sweet potatoes & a pie pumpkin. (Save the seeds, wash & let air dry. Sprinkle with paprika, garlic salt & brown sugar. Roast at 350 degree oven until golden brown. Let cool. Great snack.)
Pie Pumpkin, Carnival & Delicata Squash, Sweet Potatoes.
3. Drizzle over all with the following – 3 tbsp Maple Syrup, 1/4 cup Soy or Tamari Sauce, 1/4 cup Olive Oil, 1 tbsp dried Thyme leaves, Kosher Salt & Black Pepper. Roast for 20 minutes. Remove pan from oven & turn vegetables over and roast for another 20 to 30 minutes or until softened, but not mushy.
The roasting brought out the natural sweetness of the vegetables enhanced a bit by the flavor of the maple syrup. The soy sauce & thyme added just the right roundness to the taste. The shredded Parm a subtle bit of crunch & tanginess. Our favorite, most simple October dinner.