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Wednesday, October 2, 2013

Caramelized Butternut Squash and Eggplant

Yummy! I wanted to do something different with my CSA (see more on CSA here) veggies tonight. So this is what I came up with.


These are from my CSA from Cardo's Fram Project. Eggplant and butternut squash.

Chop the eggplant and butternut squash. Peel the squash, cut in half, spoon out the seeds, chop.

Chop the eggplant.

Heat your oven to 400. Melt 4 tbsp of butter in a casserole dish.



Add the veggies to the melted butter. Season with 1/2 tsp salt, 1/2 tsp ginger, 1/8 tsp cayenne pepper, 3/4 tsp cinnamon, and 1/4 cup brown sugar.



 Bake at 400 for 30-40 minutes.


I served this with gnocci and greens. See the full meal here.





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4 comments:

  1. AnonymousOctober 12, 2013 at 9:19 AM

    I love eggplant, but never eat enough of it. My name is Katie and I host Fall Into the Holidays, open Saturdays! I'd love to have you link up!
    http://redcrowgreencrow.wordpress.com/2013/10/12/fall-into-the-holidays-4-2/

    ReplyDelete
    Replies
    1. UnknownOctober 16, 2013 at 9:25 PM

      Thanks so much for stopping by!! I linked this post. This is my first fall to be blogging, so I don't have a lot of fall themed posts....yet! I'll definitely stop by and link at your next party. Thanks!!

      Delete
  2. UnknownOctober 12, 2013 at 4:37 PM

    Yum! I roast a lot of vegetables but I love the idea of caramelizing them. I think my family would like the sweet version.
    Thanks!

    ReplyDelete
    Replies
    1. UnknownOctober 16, 2013 at 9:20 PM

      You can never go wrong with a little brown sugar ;-)

      Delete