Tuesday, September 21, 2010
You know its fall when...
The pumpkins have arrived at the grocery store! I got so excited when I walked into the produce section today, and of course I had to take one home! Tonight's dinner is featuring roasted pumpkin, eggplant and brussels sprouts. This stuff is so good I can't begin to describe it here. The sweetness of the pumpkin goes so beautifully with the eggplant, and roasted brussels sprouts will complement almost anything! I LOVE fall time!
Subscribe to:
Post Comments (Atom)
Mmm. That sounds so delicious, even to my fickle stomach. Those would make a great one dish meal.
ReplyDeleteThat sounds fabulous and fall-like! I think I'll be having pumpkin next week when I get back from traveling!
ReplyDeleteso just cut up the veggies toss in olive oil and roast? looks delicious!
ReplyDeleteJust cut the veggies (any veggies you want) into bite sized pieces. Peel the squash. Throw it all in a pan and toss with olive oil, sea salt, and pepper. Bake at 450F until as done as you like, stirring every 20 minutes or so. This baked for about an hour, and the pumpkin was cooked, but not mushy-soft.
ReplyDeleteI thought it looked familiar! It's what I cook when my mind shuts down and I can't think of what to cook for dinner. (Not this combination, which is new to me, but I'll definitely have to try, but the basic technique.)
ReplyDeleteAnd an added bonus... mix in some veggie broth and simmer for 20 minutes or so to make an AMAZING soup!
ReplyDelete