September 15, 2012

Mixed Roots Roasted in an Oversized Summer Squash

Late summer and early fall are great time of year for fresh vegetables.  A couple times a week I can stop by our garden on the way home from work and pick up some groceries.  This week I took a couple boxes home and dropped off a box to my granddaughter's house too. Except for fruit, I haven't had the need to go to the grocery store for a couple weeks now.  I do stop in at the farmer's market for fresh goodies.  We don't grow enough cucumbers and greens to keep up with the amount we like to eat.  There's always trading with other gardener's too.  EZ meal choices!

My son's friend recently gave me two very large yellow squash.  I think they were each about a foot and a half long.  My first thought was to stuff it.  I had just been out to the garden and pulled up a nice load of fresh root vegetables.

This was a simple dish.  I choped the veggies: golden beets, carrots, parsnips, red & purple potatoes, red onions, and white Onions. I tossed it all with a little garlic chili oil and Italian herbs. I roasted it for about an hour. The veggies were still crunchy. The moisture from the vegetables made a nice broth on the bottom of the squash.  The big squash which looked like it would be too tough and woody was very tender.  We enjoyed this for dinner and lunch the next day.

To  add to our already colorful meal, I marinated some fresh locally made tempeh in a little tamari, lemon juice, and toasted sesame oil.  Then I browned the marinated tempeh strips and set them aside while I made a simple vegan mushroom and onion gravy. 

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