Hey to you! I was walking around the kitchen on Sunday afternoon wondering what to do with another big squash that was hand picked by “The Best Builders” around when I noticed some nutmeg sitting in the pantry. A little light bulb went off and thought that it would be a great combination. I then wandered over to the fridge as I knew that we had some “real” maple syrup.
That was enough to call it a dish. Below is the scoop on how this goes together. Pretty simple yet a perfect fall treat. Here is a shot of my laptop as I was playing around with the settings on my camera.
- 1 Tbsp. Olive Oil
- 1/2 Tsp. Nutmeg
- 1 Tbsp. Maple Syrup
- Salt and pepper
- Preheat oven to 425 degrees.
- Prepare and peel the carrots and squash. Cut into chunks and place in a large bowl and toss with olive oil, nutmeg and maple syrup.
- Throw in a roasting pan and let cook for 25 minutes.
- Remove and toss in tomatoes.
- Cook another 15 minutes.
Zesty Tip: When cooking grape tomatoes, I tend to put them in later in the cooking process so they do not completely break down and become mush.
That dish is pretty simple yet satisfying. Very nice for this time of year for sure.
I spent a little time at the house (with no power) tonight with my car headlights on cleaning out the utility room. I think we are getting some heat in the house tomorrow! The boiler is being installed.
Question of the Day
How do you heat your house? Let me know – I think it will be interesting as we go across the globe.
Have a great Tuesday.