I got lucky yesterday at the rotten produce store. 1  They had fresh bundles of thyme and rosemary just 2 for $1.00.  Since I had planned on making the rest of the yukon gold potatoes I had for dinner that fit perfectly!  Once I got home, I realized I had a butternut squash too.  I started wondering what butternut squash would taste like in roasted potatoes with rosemary and thyme.  I mean, butternut doesn’t always need a “sweet” preparation, right?  Fortunately, I was right (alert the media).  I wasn’t sure about this nontraditional combination but it was actually delicious!  It would even be a great Thanksgiving side dish if one was so inclined.  Unfortunately I forgot to take a picture after it was cooked, but you can see how pretty it was before it went into the oven.

* Exported from MasterCook *
  Roasted Potatoes and Butternut Squash with Onions, Rosemary and Thyme
Recipe By: Cheryl Kemp Serving Size: 6    

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1             medium  butternut squash — cubed
  10             small  Yukon Gold potatoes — sliced
  1              large  red onion — sliced and quartered
  3        tablespoons  fresh rosemary
  3        tablespoons  fresh thyme
  2        tablespoons  extra virgin olive oil
                        salt — to taste
                        pepper — to taste

Preheat oven to 400 degrees.

Prepare raw butternut squash by cutting in half, scooping out the seeds,
slicing off the rind and cutting into cubes.

Toss all ingredients in large bowl until evenly covered with the olive
oil, herbs and spices.

Place ingredients in a large roasting pan mixing ingredients occasionally
and cook covered until potatoes and squash are tender.  Cook an additional
10 minutes with cover off.

Source: Diva Knitting Copyright: Cheryl Kemp, Diva Knitting 2008                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 297 Calories; 5g Fat (14.0%
calories from fat); 7g Protein; 61g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 21mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1
Fat.

NOTES : I like to use freshly cracked pepper and corse sea or
        kosher salt.  Add additional olive oil to coat as
        necessary.

No segue…this weekend I was doing some cleaning and organizing of the Diva Knitting space upstairs when I ran across a sweater that has been on the needles for who knows how long (years).  It was an experiment in short row shaping for the bust that I think I gave up on since it really wasn’t looking right anyway.  It was summarily frogged and the needles reclaimed.  Since Ariann has been finished, I picked up the Hemlock Ring again.  I’m at the end of the original pattern so I need to get on the yahoo KAL group for the rest of the instructions.  I have a couple skeins left so I figure I’ll just keep going until they’re gone which should make a good sized throw.  Hemlock should be a nice project for election night TV tonight. Oh, yeah…that voting thing!  Don’t forget!

1. Have I ever told you about that place?  It used to be called “Discount Produce” thus my nickname for it.  Thankfully they changed the name to “Garden Fresh Produce”…they actually have great prices, great produce and yes, occasionally discounted produce that is not actually rotten yet. [↩]