Naturally Sweet & Spicy Butternut Squash & Veggies
Hey, Roaring Foodies!
How about a hearty, spicy, softly sweet plate of baked vegetables?
Butternut squash tastes like pumpkin though it has something of a nutty flavor and a creamier texture. I don't buy it often, perhaps because it's way more expensive than our regular pumpkins here. I find them perfect for a baked dish, and that's exactly what I did. I marinated them in spicy paprika and garlic and put them in the oven on a bed of abundant vegetables; I even put an apple that I had left orphaned in the fridge. Let's see how you like it 😋
I baked these vegetables to take in my lunch box to work. Fortunately, I had plenty of time, because unlike other days, I'd start at 2:00 in the afternoon. So my plan was to arrive at the office in the neighboring state at noon and have a leisurely lunch. After that, work!
INGREDIENTS
- About 150 gr potato, sliced. Leave the skin on
- About 150 gr carrot, sliced. Leave the skin on
- About 150 gr butternut squash. Leave the skin on
- 2 cups finely julienned chili pepper (I used a mix of sweet and hot)
- 1 cup onion, cut in half rings of about 1 cm
- 1 cup finely sliced apple, cored but with the skin on (for vitamins! A, C, K... 😋)
- 4 tablespoons freshly crushed garlic
- 1/2 teaspoon hot paprika (Jauja is really hot 🔥🌶️😄)
- 1 tablespoon sweet paprika
- Enough olive oil to grease tha baking pan + making the marinade
- Salt to taste
THE PROCESS
To prepare this dish as simple as it is quick to make, but very tasty and nutritious, I washed all the vegetables very well. Then I cut them as you can see in the pictures.
I removed the seeds and veins from the chili peppers, peeled the onion and cut it into half rings, peeled the garlic cloves...
...and crushed them with my old mortar and pestle.
This small apple would add some natural sweetness. It was indeed a nice touch 👌 I would definitely do it again; it was a flavorful contrast to the spicy paprika.
Horacia said it was fine, so...
I drizzled a pyrex with olive oil and put all those vegetables inside.
They'd make a tasty bed for the butternut squash I had brought from the supermarket.
I just mixed them a little bit to cover them with oil and then it was time to prepare the marinade for the small pumpkin.
I mixed the spicy and sweet paprika, garlic, salt, and olive oil...
Look at that beautiful color ❤️
I sliced a medium sized potato and most of the biug carrot. They were the additionals to the small pumpkin; I think they go so well together.
I didn't peel the potato, carrot or pumpkin. I left the skin on. More nutrients! I did remove the seeds of the butternut squash. The slices were a little less than one centimeter thick. This way they would absorb more of the marinade and bake faster.
I topped the potato and carrot slices with some of the marinade. They went first in the pyrex to be mixed with the vegetables.
I used most of the marinade on the pumpkin slices. I arranged them on top.
They baked for 60 minutes in my little electric oven at 350°F. After that...
My lunch was ready!
Hot, sweet and spicy vegetables.
On top of my veggies, a meaty slice of butternut squash to brighten up my lunch hour 💚 I highly recommend it. It's a satisfying lunch without making you feel heavy. The afternoon at work went light and my stomach was happy.
It never ceases to amaze me the #plantpower of some foods to comfort body and soul. For me, the combination of apple and butternut squash was a true delight.
Bon appetite!
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it's a very healthy and filling dish @marlyncabrera
It is! I really enjoyed it😋 Thanks a lot for dropping by ❤️ Have a wonderful day!
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I always love winter squash. We don't get a lot of pumpkins here cheap, except for around Halloween. It's a holiday thing. Not many in the US cook them a lot anymore, which is unfortunate, because they used to be a staple. As a result they often aren't cheap, despite growing pretty easily.
I haven't really baked them with many other veggies like that though. Only a few times with sweet potatoes when I was short on time and space. I also usually just cut them in half. I'll have to give something like this a try.
Maybe a curry bake or something.
Pumpkins are staple here, although this specific variety is expensive and only seen occasionally. Since I was very little, pumpkin was a creamy soup thing, or you could also find it boiled in big chunks in broths and soups; it wasn't until about 20 years ago when I cooked my own food that I discovered baked pumpkin. For me, just delicious! I haven't been able to give it up since. It's a very versatile food; I hope to try that curry soon 😁
Thank yopu so much for dropping by, and have a wonderful day!
I find baked is one of the easier ways to cook it, because you don't have to peel it. Steamed is also really easy. Steaming it, then cooking it into something else, like a soup or sauce or pie, is a pretty easy way to cook it that doesn't take a bunch of extra time.
I like the toasted extra flavor of baking/roasting though.
Have a wonderful day as well.
Roasted!
That is one dazzling platter of baked squash.
It's been a lifetime since I had squash with apples and onion. It was always mashed for a side at a festive gathering. We have an abundance of squash and pumpkin this time of year. I don't cook with it as often as I should.
Your squash has the added bonus of being baked in slices and the added spices.
This is now on my list of air fryer baking. It's the lazy fast way but I'm sure I'll love it.
Thanks for inspiring me my friend. Oh and thanks for the added kitty bonus.💚
I'm thrilled that you liked it. It was a great meal indeed. I've been eating pumpkin like crazy, but the other kind, the big ones that are cheap here. Butternut squash is another level... the texture, oh! 😋 Thank you very much for dropping my , my dear friend; hope your air-fried squash is a complete success. Horacia sends a kiss ❤️
Esta receta tiene todo lo que a mi me gusta comer, una maravillosa combinación de dulce y salado y lo mejor es que se puede comer a cualquier hora y nuestra pancita se mantiene sana y feliz. Las verduras y frutas hacen milagros en nuestro cuerpo. Amo cuando vea que le ponen manzanas o peras a las comidas saladas. A mí me gusta ponerle manzanas a pollo horneado y a mis ensaladas.
Gracias, Marlyn por compartir tus exquisitas recetas!🥰🙏
Pollo con manzanas... Qué maravilla! Alguna vez hice un pollo con compota de manzanas, jeje. Muy sabrosa combinación.
Las verduras horneadas o al vapor son una maravilla para el estómago, sobre todo en momentos de estrés. Hay que combatir el estrés por todos los flancos.
Gracia spor pasar, querida Zu ❤️