Friday, January 14, 2011
I put together this recipe for a dinner side dish for Jeff and I last night and loved it so much that I made it again today for lunch to share with you! This is a great side dish because it includes a carb (which everyone loves) and a vegetable. Not only that, but it is quite pretty and looks like it may have taken a while to make when in reality it only takes a few minutes...making it perfect to serve to guests! So here you have it, a beautiful and yummy winter dish. Aren't you going to be sad when squash season is over? I sure am.
- 1 small bag of fingerling potatoes
- 1 butternut squash, peeled & cubed
- 1 cup dried cranberries
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- pinch of salt & pepper to taste
First, wash the potatoes and peel & cut the butternut squash into small cubes. Pre-heat the oven to 350 degrees. Place the potatoes, butternut squash and dried cranberries into a oven safe dish and pour 1-2 tablespoons of olive oil over the ingredients. Next, add your thyme and rosemary, salt and pepper. Mix well and roast in the oven for about 30 minutes or until the veggies are soft.
The cranberries added the perfect sweet taste!
Jeff and I are now heading to the gym together-I'm on week 3 of "operation fit comfortably into my jeans" and it's going well! Still not there yet, but I feel great after eating healthy and training with my trainer (aka Jeff) everyday :) Later tonight we are going on a date to see the new movie Dilemma and can't wait! Hope you're having a great day...