Tuesday, October 13, 2009
Roasted Root Veggies and Squash - and Squash Seeds
Last night, before putting J to bed, I cut up two Japanese radishes (one yellow/white/green and one purple - daikon?), one sweet potato, and one Japanese orange/green pumpkin squash (all organic, all from my favorite Farmer at the market). I've been reading about roasting vegetables and really wanted to try it myself. Also, my veggie bin in the fridge was filled up with almost too-old veggies (the radishes) and my potato/onion/squash bin was also overflowing. And did I mention that my in-laws arrive today, and my m-i-l always brings more veggies with her? :)
So, while J ate some soy yogurt (one day I will try my hand at making that!), I scrubbed and cut up the radishes and sweet potato. I put them in my brownie tray, with J's help. (This was one of the things holding me up from roasting veggies before. Everything I read calls for a roasting pan. I don't have a roasting pan! But, I decided that my brownie pan should work just as well. And, I remembered that I used my brownie pan for cooking acorn squash and spaghetti squash in the oven. It worked.)
Then, I peeled the pumpkin squash (thanks Mom for the great peeler!) without cutting myself. My hands were orange by the time I finished cutting up the pumpkin squash, but that's ok. I scooped out the seeds and put them in a bowl for later. J help me arrange the pumpkin squash in the pan. Finally, I added some water.
I had preheated the oven to 425. I put the pan in for maybe 15 minutes, then covered it with aluminum foil and set the timer for 20 minutes. D took the veggies out while I was getting J to sleep. I tasted them after they were cooled (while I was making the next thing) -- the pumpkin squash was melt-in-your-mouth soft and sweet, the sweet potatoes amazingly soft and sweet, and the radishes tangy but not too sour and still crisp. Yum!
Much later (after dinner with D, making soup, and watching Eureka), I took the squash seeds and (after getting the remaining squash flesh off them) spread them on a cookie sheet covered with parchment paper. They were *really* bright orange. I put them in the oven at 400 and let them roast for a while. I haven't gotten to try them yet, but I'm sure they are yummy too.