How is the cooking at home coming? I hope it’s getting easier and that you’re starting to see the time and money savings that goes along with it!
Nothing makes cooking at home easier than having a set of go-to dishes that you can make without consulting a recipe. Here’s one that I put together for crisp fall and winter evenings. I’ve made many variations of it and you can include any combo of root vegetables that you like. Try it with parsnips and sweet potatoes-yum! Feta cheese also works well.
This is a simple dish, so the instructions below are much more like suggestions than an actual recipe. Use them as guidelines to get started and experiment until you find the combo that you love best!
Roasted Squash with Onions, Walnuts and Bleu Cheese
- Peel and cut a medium butternut (or any other winter variety) squash into bite size pieces.
- Toss with olive oil and spread on a baking sheet. Sprinkle with coarse salt and pepper.
- Roast in a 350° oven for about an hour (when the squash is soft and starting to carmelize, it’s ready). About 30 minutes into the roasting time, add a sliced onion.
- About 50 minutes into the roasting time, add a handful of chopped walnuts.
- When everything is roasted, toasted and carmelized to your liking, remove from the oven.
- Top with crumbled bleu cheese before serving.