Mediterranean Oven Roasted Squash, Potatoes & Tomatoes

Oh yeah, here we go again with more squash madness. Remember that Hokkaido squash I bought at the food festival? That one had to go. Into my tummy. The most delicious way. But easy, I didn’t have too much time. So what’s a better and easier way than to oven roast it? Together with some more veg that makes a great side dish or a yummy dinner. I paired mine up with some potatoes and tomatoes. Since I was going for a contact sports afterwards and didn’t want to knock my team mates out with my breath, I left out the garlic this time.

Oven Roasted Veg - just out of the oven

Oven Roasted Veg – just out of the oven

I love roasting veg in the oven. It doesn’t take a lot of preparation and while it is in the oven you can go and do something else. Have a bath. Clean a room. Call your mother. Or read (or rather scan) a research paper. Roasting also fills the flat with a lovely smell. You can add or leave out the veg just as you like and make this a very seasonal dish. Once done, all you have to do is add some fresh herbs and cracked pepper – and you are all set. I enjoyed a big portion with a huge blob of hummus on top of the veg and it was delicious. Happy roasting!

Oven Roasted Veg - now doesn't that look yummy?!

Oven Roasted Veg – now doesn’t that look yummy?!

Here is what I used (feel free to sub the veg); makes about 3-4 portions:

1 medium-sized Hokkaido squash, washed, not peeled (for this type the peel is edible)

3 large potatoes, washed, not peeled

2 tomatoes, washed (not peeled, obviously)

about 3 tablespoons + 2 tablespoons olive oil

2 teaspoons of dried thyme

2 teaspoons of dried rosemary

handfull of fresh basil

coarse sea salt or kosher salt (“normal” salt also works)

coarse black pepper

Line a baking tray with parchment/greaseproof paper. Wash the veg and cut them into even slices. You want them to be done at the same time, so try to cut them as evenly as possible concerning their thickness. Place them on the baking tray. Add about 3 tablespoons of olive oil and two generous pinches of salt. Mix the vegetables with the oil and dried herbs until their are nicely coated. Then put the tray in the oven and let them roast at about 200 °C for about 30 minutes. The time depends on the thickness of your slices, but should be around this time. Meanwhile, watch the new episode of Family Guy.  Check if the veg are done with a fork. If it slices through the squash and the potatoes nicely, they are done and you can take the tray out of the oven.

Oven Roasted Veg - seasoned with herbs

Oven Roasted Veg – seasoned with herbs

Add a bit more of the olive oil, cut up a handful of fresh basil and add freshly cracked pepper and mix with the veg. Serve on a big plate and enjoy with the family/flat mates/by yourself for 2 days. Goes well with some hummus.

Oven Roasted Veg - served on a plate

Oven Roasted Veg – served on a plate

This entry was published on 4. October 2013 at 9:00. It’s filed under Food, Quick & Easy and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Mediterranean Oven Roasted Squash, Potatoes & Tomatoes

  1. Tammimi on said:

    What a great recipe. I love squash and I love how you sliced and roasted them. I’m going to have to try this!! I have nominated you for the Liebster Award. If you haven’t already been nominated, you can accept it here:

  2. Thank you, Tammimi! And thank you for the nominating. I will look into it on Sunday. Just been to a big veg festival here in London and am knackered! haha Have a great weekend!

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