roasted squash and green tomatoes

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this also goes well with cooked lentils and spinach in a salad

 

 

* Exported from MasterCook *

 

Roasted Kabocha Squash and Green Tomatoes

 

Recipe By :Anna Thomas

Serving Size : 0 Preparation Time :0:00

Categories : Anna_Thomas Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 medium Kabocha squash

(about 3 lbs., approx. 5 cups cubed)

2 pounds green tomatoes

1 1/2 pounds red onions

1 1/4 pounds small red-skinned tomatoes

6 garlic cloves -- (6-8)

2 tablespoons olive oil

1 teaspoon salt -- (1-1 1/2)

 

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.

 

Source:

" New Vegetarian Epicure (1996) "

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Per Serving (excluding unknown items): 1023 Calories; 32g Fat (25.8% calories

from fat); 28g Protein; 180g Carbohydrate; 35g Dietary Fiber; 0mg Cholesterol;

2333mg Sodium. Exchanges: 3 Grain(Starch); 25 Vegetable; 5 1/2 Fat.

 

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.

 

Nutr. Assoc. : 2017 0 0 0 4527 0 0 0