Thursday, August 13, 2015

Rosted Squash with Potatoes

One of these days I had a mini calabaza squash at home and I wanted to make something with it. It was the first time ever I cooked this kind of squash and I gotta say it tasted delicious. It is not easy to find this kind of squash around in NY state ( at least not where I leave), but this recipe goes really well with butternut squash too if you want to substitute it.

This squash recipe goes really well with the roasted beef recipe I posted before, or if you feel like going vegetarian just have the squash as an appetizer as it is good by it self.

1 mini calabaza squash (or one small butternut squash)
2 golden potatoes
1 chili pepper (no seeds and chopped small)
3 gloves of garlic
Olive oil
Dry basil
Black pepper
Parmesan cheese

Pre-heat the oven at 350ºF.  Chop the squash and potatoes into medium cubes, and then chop the chili pepper into small pieces taking out the seeds. Add the potatoes and squash  and chili pepper into a wide pan, then add a good amount of olive oil, salt, black pepper, the gloves of garlic (without the skin), a little thyme, cumin and basil. Shake everything well so it season well the squash and potatoes.

Then put it to roast for around 15 minutes, then take it out, give it a little shake so the squash and potatoes don't stick to the pan, add some parmesan cheese over it and get it back to the oven for more 20 minutes or until the squash feels soft inside. Depending on your oven it can take a little longer for the squash feel soft.


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