annatto ghee roasted vegetables

Roasted vegetables are a treat. And, pan-roasted vegetables are quick and easy to throw together on a week night. With just a touch of flavored annatto-garlic ghee, these roasted vegetables come to life...

We had a good yield from our garden last year. Some of the hubbard, crookneck and butternut squash we harvested have been resting in the cool basement, aging gracefully. I wanted to use them up soon, so, I've been incorporating squash in my recipes lately. Perhaps over the next few weeks, I can share some of them here.

The varieties we harvested from our garden cook up in no time - just throw the chunks in a hot pan, cover and let the steam soften them - takes just a few minutes, usually.

This roasted vegetables recipe here is the first in the series I hope to do on Various Ways To Use Up The Squash From Last Year :-)

Ingredients
6-8 new baby potatoes, cut in half
3-4 cups of cut squash, cut into fairly big chunks
1-2 bell peppers (green, or red, or yellow)
10-12 asparagus spears (optional)
2-4 cloves of garlic, peeled, sliced
coriander for garnish
salt to taste
2 Tbsp annatto-garlic ghee

Preparation

par-cook the potato halves and asparagus in microwave or boiling water, drain, set aside

heat 1 Tbsp annatto-garlic ghee in a pan, add the garlic, bell peppers, a pinch of salt and sauté till pepper softens a little; remove from pan and drain

add another Tbsp annatto-garlic ghee in the same pan, add the squash, sauté a bit, cover and let the squash soften a bit; then, throw in the potatoes and asparagus, some salt to taste, adjust the heat, and pan-roast the vegetables till desired brownness, stirring as needed; toss in the garlic and peppers sautéed earlier

Serve warm with chicken breast, or, toss in with pasta, or serve with some hot basmati rice. I enjoy it as-is - a meal by itself.