Roasted Vegetables

It's starting to cool off outside, maybe a little to quickly, but I love fall and all the food that comes with it.  It's time to put the grill on a temporary vacation, although it still gets pulled out a few times during fall and winter.  It's finally cool enough to turn the oven on and these warm and tasty veggies are delicious with a roast or steaks.  Bonus: they are so pretty.  I think next time I make these I will put more herbs and balsamic vinegar.  So taste them and see how you like them.
 
Prep Time: 20 minutes, unless you're faster with a peeler and a knife than I am
Cook Time: 35-40 minutes, it seems like these took a little longer than that so plan accordingly
Family Friendliness: I was surprised at how well my kids ate this but my kids are pretty good about eating veggies.
 

Roasted Vegetables

Ingredients:
1small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon gold potatoes, cubed (I used red potatoes)
1 red onion, quartered
1 T. chopped fresh thyme
2 T. chopped fresh rosemary
¼ c. olive oil
2 T. balsamic vinegar
salt and freshly ground black pepper
Directions: Preheat oven to 475°.  In a large bowl (or a large resealable bag), combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes.  Separate the red onion quarters into pieces, and add them to the mixture.  In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt and pepper.  Toss with vegetables until they are coated.  Spread evenly on a large roasting pan.  Roast 35-40 minutes in oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

(This recipe is originally from an internet recipe site, but I can't remember which one.)

Pasta with Chicken and Zucchini and Squash

This dish has a long name I know, but it’s how it was given to me and I haven’t come up with a better name.  This is a great way to use up some of that zucchini that I know is overflowing on your counter.  I hardly ever have summer squash, so I just double the amount of zucchini.  This is a lovely dish that makes quite a lot so it’s good for when you have company.   I got this recipe from a woman at church, although I can’t remember for sure which one.   Serve with a nice green salad and a crusty bread for some different textures.

Pasta with Chicken and Zucchini and Squash

Prep time: 25 minutes
Cook time: 25 minutes
Family Friendliness: I give it about 4 out of 5.  My girls love it.  The boy doesn’t like cheese so he kind of sticks his nose up at it.  But the rest of us like it.
Ingredients:
1 pkg. (16 oz.) spiral pasta (I usually use mostaccioli, use whatever you like)
2 c. whipping cream  (I have used half and half before and it was still tasty)
1 T. butter or margarine
2 c. shredded cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 T. olive or vegetable oil, divided
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1¼ t. salt, divided and to taste
1/8 t. pepper
1 lb. boneless skinless breasts, julienned
¼ t. EACH dried basil, marjoram, and savory (I have yet to find savory in the grocery store so I omit this)
¼ t. dried rosemary, crushed
1/8 t. rubbed sage
Directions: Cook pasta according to package directions.  Meanwhile, heat cream and butter in a large saucepan until butter melts.  Add cheese; cook and stir until melted.  Rinse and drain pasta; add to cheese mixture.  Cover and keep warm.  In a skillet over medium heat, sauté onion and garlic in 3 T. oil until onion is tender.  Add squash; cook until tender.  Add 1 t. of salt and pepper; remove and keep warm.  Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear.  Place pasta on a serving platter; top with chicken and squash.