Roasted Autumn Vegetables

By on

Yesterday I made the most delicious shredded beef in the slow cooker.  I worked all day knowing I had that meal ready to go.  When it was almost time for dinner, I slid our homemade buns into the oven and realized I didn’t have a side dish.  Not one. I poked around in the freezer and the fridge and saw we had frozen brussels sprouts, half a butternut squash, a bag of radishes, and a bag of baby carrots.

I threw them all together in a pan–the colors were glorious! Then drizzled and tossed with oil.  Sprinkled and tossed with a tsp of sea salt, and cooked for an hour at 400 degrees.

Gorgeous right?  The only problem was last minute and bake for an hour don’t go together well.  I let the family eat the roast beef sandwiches and some canned apple slices and by the time the veggies were ready, they weren’t hungry enough to be adventurous.

Stage 3 of my plan to make my family Butternut Squash lovers backfired, but it was really delicious.  I’m super pumped to have leftovers.

The recipe is simple, trim and cut veggies into bite sized pieces, toss with a little oil, sprinkle with salt and roast at 400 (up to 450 if not in glass) for an hour or until fork tender and golden.  For best results stir after 30 minutes.  Serve while your family is still famished–unless they already know that gorgeous food can be delicious too.

Butternut Squash Fritters

By on

Remember yesterday when I told you I have a secret plan to make my kids like squash?  This is level 2.

We enjoyed these fritters (inspiration here) during last Sunday’s lunch with our oven baked chicken, but we kicked it up a notch in the evening by warming them back up in a skillet and melting cheese on the top.  We tried Monterey Jack which was good but sharp cheddar would have been even better. Next time I plan to stir cheddar right into the batter.  It might get crisp in the areas where the cheddar hits the griddle—there’s nothing wrong with that.

There’s quite a bit of shredding involved in these.  I decided that it was worth the hassle to get out the kitchen aid shredder attachment to do these.  I was so right.  It shredded up my giant butternut squash in less than 5 minutes.  If you try this by hand it will count as aerobic exercise.
If you don’t have an electric shredder (or food processor) then grab the kid who most recently used the word, “bored.”  Or the one who was asked to sweep the floor and then walked off with the chairs still pushed against the wall and the broom lying on the floor. He will love to shred the squash for you.  So will the one who made a sandwich and left the mayo on the counter with the knife still in it.

I didn’t have any trouble peeling my squash.  The hardest part was cutting it open.  I grabbed the longest, widest knife I had and that helped.  My regular vegetable peeler took the skin right off.  I’ve heard if your peeler is on the dull side, it could be more challenging.  Some have success stabbing the squash with a fork a few times, then microwaving it whole for 3 minutes.  That softens the skin without cooking the meat.

Butternut Squash Fritters

5 cups shredded butternut squash (deseeded and peeled but still raw)

2 eggs

1 tsp salt

2/3 cup flour (or 1/2 cup THM baking mix)

coconut oil for frying

Place your squash in a mixing bowl and sprinkle all over with salt.  Beat in eggs, then stir in flour.  Warm a griddle or frying pan and melt a little bit of coconut oil in the pan.  Use a level ice cream scoop to drop batter onto the hot pan and flatten with the back of your flipper.  Cook like pancakes letting the fritter cook halfway through and get toasty brown before flipping.  Then flip and cook the other side.

You know what else (besides cheese) would make these yummy?  Bacon. I’ve tried to think of things that bacon wouldn’t make better….like apple pie, pancakes, or ice cream.  Then I had to take it back, bacon would make those things better….