Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, December 2, 2010

A Simple Supper

It was a busy day at Linderhof -- time to decorate the garden for winter -- filling the pots that didn't have pansies with pine cones and/or greenery and putting some "tree toppers" (which look like little Christmas trees) into two of the urns.

And then the roping around the front door and filling the Asian bowl on the porch table with more pinecones and filling the iron urn on the porch with greenery and sugar pine cones.

But Linderhof both outside and in is decorated for Christmas -- the tree is up, there are poinsettias around, and greenery on the mantles.

And besides working outside I managed to make a batch of bourbon balls -- for they, like the Dundee cakes, need to "age" to be really good!

A simple supper was in order -- a ham steak and a platter of roasted root vegetables.

It's an easy recipe -- the hardest part is peeling the butternut squash. Once the vegetables are peeled and cubed, toss them with olive oil, salt and pepper and put in a 425 oven for about 25 to 35 minutes until they tender and caramelized. It's an Ina recipe so you know that it is both easy and good! And especially nice sprinkled with minced parsley from my windowsill plant!

The nicest thing is that it makes a lot of vegetables for two persons and so tomorrow we shall enjoy roasted root vegetable soup for lunch!


1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 T. good olive oil
1 1/2 t. kosher salt
1/2 t. freshly ground black pepper
2 T. chopped flat-leaf parsley

Preheat the oven to 425.

Cut the carrots, parsnips, sweet potato and butternut squash in 1 to 1 1/4 inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste and serve hot.

It's Friday which means that it's Foodie Friday so please join Michael at Designs by Gollum to see what other delicious dishes there are this Friday!


On Crooked Creek said...

Yummy! I've used Ina's recipe before with some slight variations. We chose potatoes, carrots, red peppers and onions. I, too, am finally finished with the decorating. Two busy days at the store, a celebration and then the baking and wrapping will begin. Thanks for sharing this recipe!

Becky said...

Martha, I love that recipe and it looks especially lovely in your presentation.

Pondside said...

That's my favorite winter vegetable recipe - the flavours are wonderful. I love your presentation.

GratefulPrayerThankfulHeart said...

Super easy ~ super delicious! :)

black eyed susans kitchen said...

Delish to the roasted root veggies! We started decorating our backyard garden for winter and the holidays last year. We draped the fence around the veggie garden in greenery and added some embellished baskets and such. Also put a string of lights around the made me so happy!

SavoringTime in the Kitchen said...

I hear you on peeling the butternut squash! Since roasting vegetables became popular, it's hard for me to eat them any other way. Delicious! Wish I had a parsley plant on my window sill.

Bellenza Wedding Bistro said...

The kitchen is clearly the heart of the home, as you've proven with this wonderful "simple supper" you've shared. Thank you for opening your home to online visitors like us!

Melynda@Scratch Made Food! said...

What a lovely blog, I can't wait to visit again. Thanks.

Ben said...

Good to know I'm not the only one who finds butternut squash a bear to work with.