Thursday, August 26, 2010

Roasted Butternut Squash, Zucchini and Red Onions with Thyme

Foggy in the morning, sunny in the afternoon.....always something to do on the Pacific Coast. After a day of paperwork thought that some time in the kitchen would be good. Dicing and chopping always calms the mind.

Did you know that zucchini is a member of the the squash and pumpkin family of vegetables? Well I certainly did not, so taking this new bit of information into the kitchen I decided to roast squash and red onion as a side dish for this evenings meal. Have a feeling that being creative with this particular vegetable is going to be important for the rest of the summer.


4 cups of butternut squash cut into 1/2 dice
1 large zucchini sliced about 1 inch slices
1 large red onion
1 tablespoon fresh thyme
1 clove garlic,smashed with salt and then minced
2 tablespoons of Olive Oil
1 Tbsp balsamic oil
Feta or goat cheese crumbled on top when serving

Cut up vegetables, combine oil, balsamic, garlic and thyme together. Mix together, roast 400 degrees for approx 25-30 mins. Garnish with Feta cheese. Serve warm. This would also good on top of a salad or some type of brown rice, quinoa or barley.
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

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