Roasted Potatoes and Butternut Squash with Thyme | Autumn Aroma
(0)
55 min
Under an hour
Sezamo
O rețetă rustică autentică de toamnă: cartofi albi fragezi și cuburi dulci de dovleac plăcintar rumenite la cuptor cu ceapă roșie, usturoi, cimbru și boia dulce. O mâncare reconfortantă, simplă și plină de culoare, perfectă ca fel principal vegan de post sau ca garnitură de sezon.
Preparation method
Preparing the autumn vegetables
Preheat the oven to 200°C and line a large baking sheet with baking paper or lightly grease it with a little oil.
Peel the white potatoes and butternut squash, remove the seeds, and cut them into even, bite-sized cubes (about 2-3 cm) so they cook at the same rate.
Peel the red onion and cut it into large wedges or separated quarters. Lightly crush the garlic cloves with the flat blade of a knife, leaving them whole or halved to release their flavour without burning.
Chef's tip
For an extra crispy texture, do not overcrowd the baking sheet; if needed, use two baking trays to ensure optimal heat circulation.
Butternut squash brings a wonderful natural sweetness that caramelises beautifully in the dry heat of the oven, creating a perfect contrast with the texture of the potatoes and the rustic aroma of thyme.
25 min
Under an hour
