Tuesday, March 20, 2012

roast winter veggies

Really simple, but really packs a punch. Butternut squash, red onion and whole garlic cloves with parsnip and some new (to us) kind of broccoli we found at our farmers market (broccolini?). Cut, brush with oil and a little sea salt to taste and roast for a bit longer than you think is necessary, those extra few minutes can really bring out the sweetness in the squash.

Best served alongside fresh flowers.


  1. Hi Ally, I love your new food blog! I bookmarked it was soon as I saw the big chunks of squash. Is the farmers market the queens park one?

  2. I've made the Ottolenghi sweet potato patties - they're delicious! Since you're on a butternut squash hit may I recommend a) Leon's sweet potato falafel (recipes online and adaptable, I'm sure) and b) Hugh's peanut butter and butternut squash soup. The soup is BEYOND yummy (if you like pb and vaguely Asian flavourz). x