Roasted Kabocha Squash and Green Tomatoes

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Another green tomato recipe from Pat/Veg-Recipes

 

Roasted Kabocha Squash and Green Tomatoes

Source: New Vegetarian Epicure

 

1 medium Kabocha squash (about 3 lbs./5 cups cubed)

2 lbs. green tomatoes

1 1/2 lbs. red onions

1 1/4 lbs. small red-skinned tomatoes

6 garlic cloves

2 Tbsp. olive oil

1 tsp. salt

 

Peel the squash, seed it, and cut it in 3/4 " cubes. The best method I've

found 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

safely keep the cutting edge of your knife always aimed down toward the

board, very important when applying pressure to a tough hide.

 

Cut the green tomatoes in 1 " chunks. 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 - 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.

 

Serves 8-10.

 

NOTES : The tart green tomatoes, picked in November here in California, are

the perfect foil for sweet Kabocha squash. If you can't find Kabocha, try

Tahitian squash, and if you can't find any of the sweet and flavorful yellow

squashes, then try another great idea: Roasted Yams with Green Tomatoes,

which is similar to this -- and yams are easy to find.

 

 

 

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