Roasted kabocha squash & green tomatoes
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Roasted kabocha squash & green tomatoes
  Squash    Tomatoes    Vegetables    Greens  
Last updated 6/12/2012 1:20:40 AM. Recipe ID 52517. Report a problem with this recipe.
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      Title: Roasted kabocha squash & green tomatoes
 Categories: Vegetables
      Yield: 8 Servings
 
      1 md Kabocha squash; about 3 lb
      2 lb Green tomatoes
  1 1/2 lb Red onions
  1 1/4 lb Red potatoes, small
      6    Cloves garlic; up to 8
      2 tb Olive oil
      1 ts Salt; or more
 
  Peel the squash, seed it, and cut it in 3/4-inch 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 1-inch 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 1/4 to 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.
  




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Recipe ID 52517 (Apr 03, 2005)

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