Roasted Butternut Squash with Apples & Dill

Roasted vegetables are one of the biggest trends of 2010. I've developed a simple roasted vegetable recipe that will be perfect side dish for your holiday meal. I think you'll enjoy the subtle sweetness of the roasted squash and apples. It's much less cloying that some traditional squash or sweet potato dishes. The dill is an unusual addition to the recipe and really brings out an herbaceous quality in the apples.

Serves 8

8 tbsp (1 stick) butter
4 cups Butternut squash, medium dice*
2 cups sweet onion (e.g. Walla Walla; Maui; Vidalia, etc.), medium dice*
3 cups apples, medium dice*
1 tbsp fresh dill, minced
salt & pepper to taste


Preheat oven to 350 degrees F.

Melt butter in a small saucepan over low heat. Set aside.

Combine squash, onions and 6 tbsp melted butter in a large mixing bowl. Toss gently to coat.

Spread squash mixture onto a buttered baking sheet. Cover with aluminum foil and bake until the squash is just tender, approximately 20 minutes.

Remove baking sheet from the oven. Increase oven temperature to 400 degrees F.

Uncover the squash. Toss apples with the remaining 2 tbsp of melted butter. Add buttered apples to the roasted squash on the baking sheet and return to the oven. Bake uncovered until the apples and squash begin to brown in spots, approximately 15 to 20 minutes.

Remove from the oven. Sprinkle the dish with fresh dill and salt and pepper to taste. The dish can be served immediately or at room temperature.

Note: If you roast this dish in the morning before putting your turkey in the oven, you can let it sit at room temperature until serving or refrigerate and reheat it while you are making your gravy.

*medium dice = 1/2 inch cubes

Potato Pointers - Waxy vs. Starchy

Although you can use any potato you choose, you will get the best results following the suggestions below:

• Use starchy potatoes like Russet/Idaho or Purple Potatoes for mashed, baked, roasted, and deep-fried potato recipes.
• Use waxy potatoes like White Rose, Yukon Gold and Red Potatoes for sautéed/pan-fried, roasted, boiled, and potato salad recipes. If you use waxy potatoes for mashed potatoes, don't over mash them or they will get gummy.

Making your own French fries is simple and you will be giving your family a healthier alternative to commercial fries loaded with modified food starches and trans fats.

French Fries with Truffle Salt & Parmesan

Ingredients

4 large russet or other starchy potatoes, peeled or unpeeled

and cut into 3/8 by 3/8-inch thick sticks

2 quarts canola oil

Truffle salt or garlic salt

2 tbsp parmesan cheese

Directions

Heat oil over medium-low heat in a deep heavy pot* with a candy or deep-frying thermometer, or in an electric deep fryer, until the thermometer registers 275 degrees F.

Add the fries, in small batches, to the hot oil. Fry/blanch, stirring occasionally, until potatoes are soft and limp and begin to turn a pale blond color, about 5 minutes. Using a slotted spoon or fry basket, carefully remove fries from the oil. Spread the fries out on a cookie sheet in a single layer so they don't stick to one another.

When ready to serve the French fries, reheat the oil to 375 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown, about 2 minutes. Transfer to paper lined platter and sprinkle with Truffle Salt and parmesan cheese. Serve immediately.

*If you are frying in a heavy pot or Dutch oven, be sure that you have at least 3 to 5 inches of space between the top of the oil and the top of the pan so that the oil doesn't overflow when frying.

Note: Truffle salt is available at gourmet markets and specialty shops. If you don't find it in your neighborhood try substituting garlic salt instead.