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Recipes . . . I


love roasting because I feel so competent when the food comes out of the oven looking


so beautiful. Roasting is one of the easiest cooking methods to use—for me, easier than a crockpot—brings the best flavors out of everything and it's healthy. The first recipe I'm sharing this


month, Roast Pumpkin, Squash and Root Veggies, is such an easy one, but delicious, beautiful and impressive all the same. You can use any combination of veggies and squash. I like to leave the skin on most of my vegetables, but you will most likely want to peel the pumpkin.* I've made a list below of pumpkin and squash varieties good for roasting. Last month, I wrote about how


easy it is to bake your own pumpkin meat for use in recipes instead of canned. If you haven't tried it yet, you are missing some wonderful flavor. I never had a chance to try the Pumpkin Mac and Cheese recipe I promised to report on. I am including it anyway because it sounds so delicious. I wonder if it needs more cheese though. I think I will double the amount called for in the recipe. I will also use my own fresh pumpkin instead of canned.


6


Pumpkin and squash varieties to look for: Acorn, Butternut, Cinderella, Sweet Dumpling, Carnival, Delicata, Kabocha. Aside from the Cinderella, these pumpkins and squash are small with relatively thin rinds making them easy to peel and cube.


pumpkin squash onion


root vegetables: potato, turnip, carrot, celery root, etc.


to live by


Roast Pumpkin, Squash & Root Veggies Ingredients:


olive oil salt and pepper season to taste


One cup is a typical serving for a side dish. Use whatever combination of squash and vegetables sounds good to you.


Directions: Preheat oven to 350°F. Wash and dry your veggies. Leaving the


skin intact*, cube into 1 or 2 inch chunks. Drizzle with olive oil and toss with salt and pepper. (I like sea salt for veggies). Add any other seasoning you like. Good suggestions are fresh thyme or sage, garlic or chili pepper. Lay in a single layer on a parchment lined baking pan or dish and roast until tender and slightly caramelized, about 45 minutes. Alternate recipe: Replace olive oil with butter and add cinnamon and


brown sugar. Pumpkin Mac & Cheese, Better Homes & Gardens, www.bhg.com


Ingredients: 2 c. dried elbow macaroni 2 T. butter 2 T. flour ½ tsp. each, salt & pepper 1 c. whipping cream 1 c. whole milk 1 15-oz. can pumpkin, or 2 c. fresh pumpkin


1 T fresh sage, snipped, or ½ tsp dried leaf sage, crushed


4 oz. Fontina cheese, shredded ½ c. soft bread crumbs ½ c. Parmesan cheese, grated ⅓ c. chopped walnuts 1 T. olive oil Sage leaves (optional)


Directions: Preheat oven to 350°F. Cook pasta in a large pot following package


directions. Drain and return to pot. For cheese sauce, melt butter over medium heat. Stir in flour, salt,


and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish. In a small bowl combine bread crumbs, Parmesan, walnuts, and oil;


sprinkle over pasta. Bake uncovered for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.


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