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Pepitas! Whether it is out of your jack-o-lantern or the sugar pie pumpkin that roasted up so nicely. Scrap those little guys out and turn them into this tasty treat that can top soups, salads, granolas, or just pop them in your mouth. Seeds from other squash, such as butternut work too with this recipe.
Roasted roots are brought together with crispy and soft polenta along with the essential holiday herbs. Substitute the roots you have available, including beets, turnips, rutabagas, parsnips, carrots, celery root/celeriac, kohlrabi, and more. Winter squash would also happily play along. When I say a pound in the ingredient list, please know I mean roughly one pound, more or less and a slight variation will not matter in this beautifully forgiving recipe. Your best guess will suffice.
One of the easiest ways to get a delicious vegetables side is to chop up your favorites into even pieces, about 1/2 to 1 inch cubes. Then toss together and roast until they are tender goodness. The ingredients listed are a few of my favorites, but use the seasonal roots you have available to you. Most roots cook evenly together at the same temperature and time. If they start getting too much color, but are still hard, reduce the heat of the oven, toss and continue cooking at a lower temp.
This is just lovely as an enchilada sauce or on top of burritos. It is also perfect for the end of the tomato season when you harvest all of the tomatoes ready or not to keep them from getting hit by the frost. Same with the peppers, any color will do and sometimes at the end of the season a handful of green peppers remain.
These potatoes are just easy. They take time, but the oven does about 90% of the work. Which is like having a sous chef in the kitchen for you. Instead of peeling, chopping and preparing potatoes to be mashed, they are tossed whole in the oven, mashed in just a few minutes and then returned to the oven. Easy-peesy.
