mei

ok, y'all have convinced me to start posting recipes. here's the one i had for dinner tonight:

1 1 1/2-pound butternut squash, peeled, halved lengthwise, seeded, halved crosswise, then cut lengthwise into 3/4-inch-wide wedges (i actually used the "bulb" parts of two squashes, reserving the "stem" parts for roasting as rounds with clove and brown sugar. but whatever)..
1 fennel bulb, trimmed, cut lengthwise into 1-inch-wide wedges (if you like fennel use 2)
1-2 large onions, root end left intact, then cut lengthwise into 1/2-inch-wide wedges (likewise, if you like onion it turns out super tasty, use 2)
2-3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon turmeric
(optional - 3 small, tart, firm apples, cut into wedges)
(make all spices "heaping." add a lot of salt, and possibly some cayenne if you like it hot)

Preheat oven to 450. toss all veggies (and apples if you're using them) in a baking pan with oil. blend the spices together in a bowl and then sprinkle it over the veggies, and toss again to coat. sprinkle with plenty of salt and pepper. you may wish to add salt to the mixture of spices, also, depending on how much you like salt. roast until veggies are tender and browned, 30-45 minutes. squash will have that "done" slightly translucent look. mix once or twice while cooking. serve either as a side dish to roasted meat, OR, as i did, have a big ol' heaping bowl for dinner! yum!

so yes. that was my dinner. i'll post more recipes as i post here.