When I was a kid, we would have the traditional roast beef dinner with roasted parsnips, carrots and onions. My mom would do the Yorkshire Pudding as well and homemade gravy. Without fail, I would be forced to eat one lonely parsnip and one darkened carrot, often times these being the last two morsoles on my plate. I hated them. But now, I appreciate what happens to those lovely root veggies when roasted!
I love roasting my veggies on the BBQ, but can easily throw them on a tray on a low heat as I putter around the house or go out and grab the kids from school.
Maggie shares a simple, yet wondrous version of roasted butternut squash – I challenge you to switch out with buttercup squash. A lovely and meaty alternative to this simple treasure!
Thanks again, Maggie!
~A