Busters Recipes

Roasted Autumn Vegetables

1 1/2 pounds small red potatoes
1 pound shallots (about 24), peeled and trimmed
5 tablespoons olive oil
1 bay leaf
1/4 teaspoon dried thyme, crumbled
4 garlic cloves, crushed
2 pounds butternut squash, peeled and cut into ¾ inch
pieces (about 4 cups)
Fresh thyme sprigs for garnish if desired

In a bowl toss together the potatoes, quartered, the
shallots, 4 tablespoons of the oil, the bay leaf, the
dried thyme, the garlic, and salt and pepper to taste.
Spread the vegetables in an oiled large roasting pan
and roast them in the middle of a preheated 375 degree
oven, shaking the pan every 5 to 10 minutes, for 25
minutes. In a bowl toss the squash with the remaining
1 tablespoon oil and salt and pepper to taste and add
it to the pan. Roast the vegetables, shaking the pan
occasionally, for 10 to 20 minutes more, or until they
are tender. Discard the bay leaf and garnish the
vegetables with the thyme sprigs.

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