Roasted Sweet Potatoes

A recipe for a super simple side.  In fact, it is hardly a recipe since I never measure the ingredients.   It also has also appealed to the palette of a certain “non-sweet-potato-fan”.  Give it a shot, maybe the even the pickiest of eaters in your house will enjoy it!

Things you will need:

3 large sweet potatoes, cubed

Olive oil, honey, salt, pepper, pumpkin pie spice (or Cinnamon) and smoked paprika (use as much of each as you like).  I am heavy handed with the paprika–it is such a striking contrast to the sweetness from the potato and the honey.

Mix all the ingredients together.

Spread on a tin-foil lined baking sheet

Bake at 400F for 20-25mins, till the sweet potatoes are brown and soft

Serve as a side or toss into a salad.

Roasted Acorn-Squash Salad

This was my first time cooking Acorn Squash so I am quite excited about this salad.  My lunches are going to be delightful this week ! The beauty of this recipe is that once the squash is roasted you could add it to a salad, like I did or make some soup out of it.  It will also be a great side dish to any sunday roast dinner.  I hope you enjoy it.

Ingredients:

1 lb acorn squash cut up into wedges

1.5 tbsp of olive oil

2 tbsp of balsamic vinegar

1/2 tbsp of dried rosemary

salt and pepper to taste

1, 7oz bag of arugul greens mix

Your choice of Nuts and dried fruit to dress up the salad.  I used pecans and cherries !

Method:

Toss the wedges of squash with the oil, vinegar, rosemary, salt and pepper and roast for about 35min at 350F.

There will be some dressing left after coating the squash which could be used to dress the salad.  If not, feel free to make extra dressing or use a dressing that you would use otherwise.

Add the squash to the leaves, add the nuts and berries and serve warm !

Note: Bacon, chickpeas, apples and pears would also make excellent additions to the salad.  Enjoy !