ROASTED KABOCHA SQUASH & GREEN TOMATOES

      Title: ROASTED KABOCHA SQUASH & GREEN TOMATOES
  Categories: Vegetables
       Yield: 8 Servings
  
       1 md Kabocha squash; about 3 lb
       2 lb Green tomatoes
   1 1/2 lb Red onions
   1 1/4 lb Red potatoes, small
       6    Cloves garlic; up to 8
       2 tb Olive oil
       1 ts Salt; or more
  
   Peel the squash, seed it, and cut it in 3/4-inch cubes. The best
   method to do this is to cut the squash in half with your biggest,
   sharpest knife, and scoop out the seeds. Then lay the halves cut side
   down and slice them in wide strips. Lay the strips on their sides and
   cut off the thick, hard rind in pieces, then cube the orange flesh.
   This method allows you to keep the cutting edge of your knife always
   safely aimed down toward the board, very important when applying
   pressure to a tough hide.
   
   Cut the green tomatoes in 1-inch chuncks. Peel the red onions and cut
   them in thin wedges. Scrub the potatoes and cut them in pieces no
   larger than the squash pieces. Peel the garlic cloves and slice the
   larger ones in half lengthwise.
   
   Toss all the vegetables together with the olive oil and salt until
   they are evenly coated, spread them on two baking sheets, and roast
   them at 400 degrees for about 1 1/4 to 1 1/2 hours. Stir and turn the
   vegetables a couple times in the course of the cooking time. They
   should be perfectly tender, with crisped, browned edges here and
   there.
   
   Serve the vegetables with Couscous with Moroccan Spices.
   
   Source: "The New Vegetarian Epicure" by Anna Thomas
[ add our full cookbook to your website ] [ Search The Cookbook ]