:: sweet sage squash ::
(slight modification of muth family farm's recipe)
1 medium acorn squash, halved and seeded
2 T earth balance vegan butter
1 T maple syrup or brown sugar
2 tsp minced fresh sage
pinch of salt
rosemary roasted potatoes
(recipe by barefoot contessa)
1 ½ pounds small red or white-skinned potatoes (or a mix)
2 T olive oil
3/4 tsp salt
½ tsp black pepper
1 T minced garlic (3 cloves)
2 T minced fresh rosemary leaves
1 :: preheat oven to 400°F.
2 :: place acorn squash cut side down in a glass casserole dish.
3 :: cut potatoes in quarters and toss with olive oil, salt, pepper, garlic and rosemary until well coated. spread on baking sheet in a single layer and bake with squash about one hour, or until potatoes are brown and crisped. flip twice with a spatula during cooking to ensure even browning.
4 :: while the squash and potatoes are cooking, prepare sweet sage butter by heating butter, maple syrup, sage and salt on low about 15 minutes, stirring occasionally.
5 :: coat squash with sweet sage butter and enjoy flavorful fall deliciousness!=)
at the community garden for rosemary, i picked some more greens and shot some more photos.
arugula and peas
and lastly, the stars of tonight's show
do you like rosemary and/or sage? what are your favorite ways to use them?