You will need:
- 1 acorn squash-seeds and fibres removed from centre and sliced in wedges
- 3-4 tbsp olive oil
- cloves garlic (unpeeled)
cook at 400 for 20 minutes, flip and cook another 5-10
- 1 potato - peeled and cubed
- 1 onion - peeled and sliced
- olive oil
cook 400 for 20 minutes, stir and cook another 15
- 1 tbsp cilantro chopped
- 1 spring onion
- 1 squeeze of lemon
- 1 tsp cumin
- 1 tbsp zahtar
- 3 tbsp olive oil
Step 1: slice squash in half and remove seeds and fibres with a spoon. Slice into wedges and you can either peel the skin before or after baking. I think before is better because you can get your seasonings on more of the squash.
Step 2: on a parchment lined baking tray toss squash in olive oil, salt and pepper. You can add a few cloves of garlic to roast at the same time. Roast in a 400 degree F oven for 20 minutes. Flip and continue roasting for another 15 or until nicely browned.
Step 3: on the same tray add your potatoes, onions, olive oil, salt and pepper. Roast at 400 degrees F for 20 minutes and remove garlic. Flip and cook another 15-20 minutes or until roasted as crispy as you like.
Step 4: chop fresh herbs and add seasonings to a small dish. Mix to combine and spoon over warm vegetables. The fresh contrast of the herbs and the warm vegetables makes a lovely dish.