I've had such good luck roasting different vegetables, that when I picked up an acorn squash at the produce market I knew I'd be roasting it. The results from roasting makes many vegetables more palatable, especially to the younger members of my family. I love the carmelization and the natural sweetness that often results from roasting.
|From Family, Friends and Food|
A few months back, I was reading a post over at Joy the Baker about a simple roasted Honey Roasted Acorn Squash. At the end of her recipe, she suggests just standing in your kitchen and eating the squash right out of the pan. After trying it tonight, I could completely understand how she could suggest making a meal out of this simple vegetable. It was tender and sweet, and quite irresistable.
My Oldest was all over the squash and loved each bite of it. My Youngest is a much tougher sell, and couldn't get past one bite. My Husband enjoyed it and thought it was very similar to candied yams - without the marshmallows.
March has come in like a Lion for those of us on the East Coast, so a meal that included Roasted Chicken and Acorn Squash still had alot of appeal to us. I'm counting down to Spring and all of the wonderful vegetables and fruits that will suddenly become available. So many new options after a cold Winter of soups, roasting and braising. I'm ready to break out the grilling and salad recipes!
Thank you for the great ideas on how to use up the leftovers from our London Broil! I think fajitas will be making an appearance one day this week!
Check out these recipes for using roasted vegetables, I'm already wondering what else I can pick up from the market next week so I can come up with some dishes as creative as the one's below.
Hot off the Garlic Press made Balsamic Roasted Vegetable Pasta Sauce from a few simple ingredients.
Debi and Terri's Recipes shared an appetizer made up of Roasted Vegetables on Crostini.
Tastes Buds is a fairly new blog, and recently made a Roasted Vegetable and Ricotta Pizza from Everyday Food.