Thursday, October 6, 2011

Garlic & Herb Roasted Potatoes [and Butternut Squash & Acorn Squash]

This is an Emeril Lagasse recipe. That guy is awesome and is so hilarious with his humming and enthusiasm for food. I found the recipe here and have used it three times now. My only complaint is that it is VERY difficult skinning and cutting up the two types of squash. It is such a workout and can be dangerous if you don't use the knives carefully.

The acorn squash is on the left, and the butternut squash is on the right. I didn't end up using the entire butternut squash because it was huge and I got tired of chopping it.

Inside the butternut squash (such a pretty color!):

Inside the acorn squash (with the seeds taken out):

The raw ingredients all in a bowl:

The fresh thyme & rosemary:


Butternut squash seeds (YUM!!):

Acorn squash seeds (YUM TOO!):

All of the seeds mixed together and cooked in the oven with olive oil and salt (very similar to pumpkin seeds, but I was able to eat the shells of these seeds):

RECIPE (here):

  • 2 1/2 pounds assorted small potatoes, such as fingerling, Yukon Gold or red Bliss, scrubbed (I just cut russet potatoes into chunks)
  • 1 acorn squash, peeled & cut into 1 1/2-inch chunks
  • 3 cups butternut squash, cut into 2-inch chunks
  • 1/4 cup extra-virgin olive oil (or more to taste)
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • 3 cloves garlic, peeled & roughly chopped
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper

(1) Preheat oven to 400 degrees F
(2) Put potatoes & squash in a large bowl & toss with olive oil, rosemary, thyme, garlic, & salt and pepper to coat well
(3) Transfer vegetables to a large baking sheet & spread into a single layer, keeping any leftover oil from the bowl
(4) Roast vegetables until tender, turning every 10 minutes with a long-handled spoon (about 45 minutes to 1 hour)
(5) Remove from oven & add as much leftover oil to vegetables as desired
(6) Season to taste & serve immediately

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