The current weather in Austin on this fine New Years’ Eve day is 77°F, with clear skies and wind blowing south at a relaxed 10 mph. It’s better weather for a barbeque than a roast. But when it does cool down again, I’m ready with some wonderful recipes that I brought back from Chicago, a city that knows when it’s wintertime. My mom created this squash dish that she served with chana masala (indian chickpeas) and rice. With the leftovers, I discovered that it also goes well with Tofurky not-roast (a surprisingly tasty hunk of soy matter).
Butternut Medley
Butternut squash, peeled and chopped
Onion, chopped
Carrots, sliced
Celery, chopped
Water, to keep from drying out, 1/2 cup or so
Olive oil, tablespoon or so drizzled over
Honey, one or two teaspoons
Salt, few dashes
Thyme, few dashes
Rosemary, crumbled
Sage, crumbled
Orange zest, from one orange
I put these all in a covered baking dish and baked it over an hour at 350.
I would have added raisins or currants if I had them. I should have added cranberries! I like that slightly sweet taste with savory spices. I liked how it complimented the spicy chick pea dish.
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(pairs well with Champaign and Tofurkey)”