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Wednesday, November 13, 2013

Roasted Acorn Squash, Jewel Yams, Brussel Sprouts with Kasha

Roasted Acorn Squash, Jewel Yams, Brussel Sprouts with Kasha


Now that the cold weather is taking over, the cobwebs are cleared out of the oven, and the broken safety thermostat is fixed. Quite a bit of baking and roasting has been going on-- casseroles, roasted vegetables, dampers and rolls and breads of all sorts.

One stormy afternoon, it felt like a roast vegetables kind of day. The jewel yams and acorn squash bought in a fit of Autumn frenzy were waiting to be cooked.

Brussel Sprouts seems to be the new Mac-n-cheese for the older child who used to snarf the said Mac-n-cheese by the potful not too long ago.

In they all went, with some olive oil, diced red onions, and whatever herbs and spices I could find. And, out came this aromatic, sizzling, delicious plate of goodness.

Kasha was cooked with some broth in the rice cooker while the vegetables were roasting.


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