Categorized | Recipes

Friday’s Recipes: Garlic Herb Roasted Potatoes, Carrots & Green Beans and Roasted Acorn Squash with Wild Rice Stuffing

Posted on 15 September 2017 by KWBG

Garlic Herb Roasted Potatoes Carrots and Green Beans by CK
Servings: 5
1 1/4 lbs. baby red potatoes, halved and larger ones quartered
1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved
3 Tbsp olive oil, divided
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary
Salt and freshly ground black pepper
12 oz. green beans, ends trimmed, halved
1 1/2 Tbsp minced garlic (4 cloves)
Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes. Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer.

 

 

Roasted Acorn Squash with Wild Rice Stuffing by GKT
3 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed
3 Tbsp. butter, melted
1 Tbsp. brown sugar
1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 Tbsp. minced fresh thyme leaves
2 c. cooked wild rice mix
2/3 c. pecans, toasted and finely chopped
1/4 c. dried cranberries, finely chopped
1 tsp. salt
1/2 tsp pepper
Heat the oven to 450°F and arrange a rack in the middle.Place the squash cut-side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper.  Roast in the oven until just fork tender, about 25 to 30 minutes. Meanwhile, place 1 tablespoon of the melted butter in a large frying pan over medium heat.  When it foams, add the onion, shallots, and celery, season with salt and pepper, and stir to coat.  Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute. Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper. Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon  of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown,  and the filling is heated through, about 20 to 25 minutes.

Toasting Pecans:
Preheat oven to 350°F.
Lightly spritz baking sheet with cooking spray.
To toast pecans, put them on a baking sheet and toast them just until they become aromatic, about 5 minutes.
You have to watch them carefully as they are easily scorched.

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