Recipe - Roasted Kabocha Squash And Green Tomatoes

1 md Kabocha squash; about 3 lb
2 pound Green tomatoes
1 One half pound Red onions
1 One fourth pound Red potatoes, small
6 Cloves garlic; up to 8
2 tablespoon Olive oil
1 teaspoon Salt; or more

Peel the squash, seed it, and cut it in 3/4inch 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 1inch 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 One fourth to 1 One half 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
Posted to MMRecipes Digest V3 #267

Date: Sun, 29 Sep 1996 23:55:33 +0000

From: Linda Place placel@worldnet.att.net