I love to cook but I don’t always get great results because I'm an incorrigible improviser. That said, once I discover a recipe that I’m particularly happy with, I’ll do it often. This is one of those recipes, and one which my mother has adopted as well, because it doesn’t require any spices. All you need are the veggies, olive oil, and feta cheese, and the result is very tasty.
I’ll admit the combo is not 100% mine. It came together from watching Jamie Oliver and other cooks on TV Paprika, a regional cooking channel. They inspired me to use fennel and beetroot together with the very common carrot and squash. Then I had to figure out whether to steam the veggies or not, and how long to keep them in the oven for perfect texture.
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Comments
Yes, the beets do bleed over everything, but that's ok :).
We don't have many varieties of squashes here. Even in the countryside, people seem to grow very few varieties (from what I've seen). I'll ask around to get more info.
Maybe when I'll have time to experiment with food more and also eat in restaurants more, I'll think about writing a recipe book. Thank you for reminding me :) It's a project I would enjoy working on because I believe in healthy and tasty food :)
Mira, Very nice presentation, recipe and product line! Do the beets ever bleed onto the other ingredients? What kind of squashes do you favor?
You should image and write your own recipe book.
Thank you, Sheila!:)
Sounds delicious, Mira. Like you, I'm an improvisor when cooking. Having a few standbys makes having guests for dinner easier, though. I look forward to trying this recipe.
Thanks for this. By the way, when I said earlier that we have only two kinds of squash I was referring to summer squash. We do have butternut squash in supermarkets, too.
We also have yellow crook-necked squash, but in the winter it shifts to butternut squash which has orange interior and resembles sweet potato in taste. Then there is acorn squash and cucuzza(not certain of the spelling) which can be over two feet long. .
We have only two kinds of squash in supermarkets. One is the regular zucchini and the other is -- I just learned the name -- gray zucchini (it's actually a very pale green). I suffer that we don't have more varieties . . . . Farmer's markets here usually sell only gray zucchini from what I've seen, even though in the countryside people cultivate all sorts of squash.
Looks like an interesting dish, but I am confused if squash is generic by intention, allowing for seasonal variations to the ingredients.
As for Frank, the pumpkin pie is great, but you get so many out of one pumpkin. I would carve one for Halloween, and harvest the interior. We would then have pies for Thanksgiving, Christmas, and more to freeze. Pumpkins can be quite large.
Thank you, Shraddha!:)
I am not great at baking but this baked veggie inspires me to venture in baking domain. The picture is tempting and I can already feel the aromas present in this delicious recipe.