What do we do with all those squash and potatoes? We roast a lot. Squash is easy. We cut them in half, scoop out the seeds, put a small pat of butter and a spoonful of brown sugar in each half, and roast them for about 30 minutes at 425.
Potatoes are easy too. We scrub them, cut them up, toss them in olive oil, spread them on a baking sheet and sprinkle with a fresh herb, garlic, salt and pepper. Sometimes we will throw in some radish as well. Bake at 425 until tender/crispy, for about 45 minutes. I use whatever herb I have frozen from the summer share: thyme, sage, rosemary... Very tasty.
But now we are experimenting with other other potato recipes/ideas since we've ate enough roasted potatoes...
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