Started this blog in January 2012. Have tons of cookbooks and access to tons of recipes on line, but end up cooking the same old thing week after week. Decided at the first of the year to try one new to me recipe a week, hopefuly of the healthy variety. Happy Cooking!
Recipe #49 Oven Roasted Potatoes and Rosemary Butternut Squash
I'm nearing the end of my new recipe of the week blog - week 52 is the last recipe I will be posting under this blog. As you know, the blog was something that I decided to try after making a New Year's Eve resolution to make one new recipe a week. I hope you blogger stalkers have enjoyed it and would appreciate hearing what some of your favorite recipes were. You can comment on Pinterest or FB if that's easier. Very few of you seemed to figure out how to post on the actual blog. I made two side dishes this week to accompany a New York steak (thanks Susie). The squash dish was inspired by the gift of squash from Gracie (thanks!). Both dishes would be a nice addition to your Christmas Eve or Christmas Day meal. Unfortunately, I couldn't find my phone so there's no pictures of the process taken by me, they are "borrowed" from others much better blogs! (To those of you who know me well, this was not the first time the phone couldn't be located.) For once I didn't change anything, just be careful not to overboil your potatoes (I did). Both of the recipes were simple and really tasty, I found both on Pinterest. Happy Cooking and Happy Festivus!
Oven Roasted Potatoes (Adapted from epicurious.com) 1 Tbsp olive oil 1/2 lb hickory smoked, thick sliced bacon 3 1/2 lbs Yukon Gold Potatoes 2 cloves garlic, minced 1/4 cup Parmigiano-Reggiano, freshly grated coarse salt fresh ground pepper fresh parsley Directions: Scrub potatoes and place in a large pot. Fill pot with water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. My potatoes were fairly large, so this took close to 15 minutes.
Meanwhile, partially freeze bacon for easier cutter. (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces. I like to cut my bacon prior to cooking. It’s easier to work with in the skillet and easy to drain with slotted spoon. Cook bacon in a skillet until golden, but still flexible. You don’t want it crunchy. Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings.
Check potatoes and if fork tender, drain and allow to cool. If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together. Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.
While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Also, grate the Parmigiano-Reggiano.
Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large cookie sheet for this and it worked well.
Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large. Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color. I did not do this and some of mine were more golden than others.
Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano. Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted. Remove from oven and sprinkle with fresh parsley. Makes 4-6 servings, depending on serving size. Serve immediately!
ROSEMARY ROASTED BUTTERNUT SQUASH from AllRecipes.com
Rosemary Roasted Butternut Squash
Rated:
Submitted By: Krislic84
Photo By: Krislic84
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 6
"Butternut squash roasted with fresh rosemary and garlic makes a satisfying side dish, especially during the fall months."
Ingredients:
1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste
Directions:
1.
Preheat oven to 400 degrees F (200 degrees C).
2.
Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
3.
Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.
Cook bacon in a skillet until golden, but still flexible. You don’t want it crunchy. Remove cooked bacon onto a plate lined with paper towels. Reserve the bacon drippings.
Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color. I did not do this and some of mine were more golden than others.
Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted. Remove from oven and sprinkle with fresh parsley. Makes 4-6 servings, depending on serving size. Serve immediately!
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