Fall Pasta
Isn't the first rule of proper roasting to cut everything to equal sized pieces and don't over crowd the pan so that everything will roast evenly in contact with the pan's surface?
Oh well, Monday night dinner doesn't have time for all that. Butternut squash, broccoli and cippolini onions tossed in lemon zest, thyme, olive oil, garlic, salt & pepper and a sprinkle of sugar (just to caramelize everything nicely) all thrown on a sheet pan. Nestle in some apple chicken sausages. Bake at 400 for 30-45 minutes until everything is tender and roasted.
This could be eaten as is, over rice, pasta, whatever you like. And leftovers would be fabulous in a chunky fall soup. I tossed in some shrimp and gluten free pasta and garnished with a drizzle of olive oil, a squeeze of lemon and sprinkle of parsley. The boys ate it up! No leftover soup for us I'm afraid.
If you haven't tried roasted broccoli, it's delicious! The charred ends with the sweet onions and squash. Yum! It's not the prettiest dish I've made, but it was pretty good!
Oh well, Monday night dinner doesn't have time for all that. Butternut squash, broccoli and cippolini onions tossed in lemon zest, thyme, olive oil, garlic, salt & pepper and a sprinkle of sugar (just to caramelize everything nicely) all thrown on a sheet pan. Nestle in some apple chicken sausages. Bake at 400 for 30-45 minutes until everything is tender and roasted.
This could be eaten as is, over rice, pasta, whatever you like. And leftovers would be fabulous in a chunky fall soup. I tossed in some shrimp and gluten free pasta and garnished with a drizzle of olive oil, a squeeze of lemon and sprinkle of parsley. The boys ate it up! No leftover soup for us I'm afraid.
If you haven't tried roasted broccoli, it's delicious! The charred ends with the sweet onions and squash. Yum! It's not the prettiest dish I've made, but it was pretty good!
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