Monday, October 5, 2009

Improv recipe: Roasted Curried Sweet Vegetables

This is not the healthiest dish out there, but it sure is tasty. You could probably tone down the amount of oil used, and omit the butter entirely, if you are trying to be a bit healthy. You can, of course, make things less spicy if you don't do well with heat. Make sure to taste the mixture to see if it's to your liking before you slather it on your veggies.

One last note: Unless you are an expert with a knife, do not attempt this recipe without a sharp vegetable peeler. Acorn squash are kind of a pain to peel. You can substitute a small butternut squash, which is a little bit easier to peel.

Roasted curried sweet vegetables
Serves 4 as a side dish

2 sweet potatoes
1 medium acorn squash

¼ cup olive oil
¼ cup brown sugar
1 clove garlic, crushed
1-2 Tablespoons curry powder
¼ teaspoon cinnamon
1/8 cloves
¼ teaspoon red pepper flakes
salt and pepper to taste

2 tablespoons butter

Preheat oven to 450 degrees.

Peel vegetables, cut into 1 inch cubes. Combine the rest of the ingredients except for the butter. Taste mixture and adjust seasoning as necessary. Coat vegetables with mixture.

Put vegetables in large oven-safe dish or wide-lipped baking sheet. Dot with butter.

Cook for 30 minutes, stirring every 10 minutes, or until veggies are tender.

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