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.
Ingredients
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.
27 min
Under an hour
