I love a good roast

The funny kind and the food kind. This post happens to be about the food kind. Because seriously? When you live in the middle of nowhere in a country where the sun rarely shines, there's not much more to do than cook and think about food, and plan menus and eat. This means that daily walks are now not so much of a pleasure but more of a necessity. But as the saying goes, you say po-tay-toe and I say-- well, po-tay-toe.

Speaking of which, I'm on a great roasted vegetable kick. Ever since C told me her perfect roasted veggie secret (you have to heat the roasting pan with olive oil in it BEFORE adding the veggies) I've been roasting more and experimenting with different preparations. Potatoes. carrots. parsnips, brussel sprouts, butternut squash, zucchini, eggplant-- you name it, I'll roast it.

Tonight, courtesy of Martha, I tried a new twist on the roasted veg: apples. Specifically roasted apples, butternut squash and cippolini onions on a bed of watercress. And yes-- it was as yummy as it sounds. I guess technically butternut squash is a fruit because of the seeds, though...

Riiiiiight. So this post is uninspired. Onto the recipe (you won't be disappointed):

Ingredients

• 1/2 butternut squash, peeled and chopped into chunks
• 2 golden delicious apples, sliced
• 6 cippolini onions, thinly sliced
• 4 c watercress (or a package)
• 2 tsp good olive oil
• 1 tsp sherry vinegar
• salt and pepper

Instructions

• Preheat oven to 400 degrees Fahrenheit
• Mix squash, 1/2 tbsp olive oil, salt and pepper (1/2 tsp salt; 1/4 tsp pepper if you measure); spread on rimmed baking sheet
• In separate bowl, mix apples, onions, 1/2 tsp olive oil, salt and pepper; spread on separate rimmed baking sheet
• Put both baking sheets in the oven; apples for 30 minutes; squash for 40-45 minutes tossing each about midway through their roasting times
• While the veggies are roasting, toss watercress with 1 tsp olive oil and 1 tsp vinegar and salt and pepper to taste. Arrange on platter.
• Once veggies are finished, allow to cool for 5 minutes; Arrange on top of watercress; Serve warm or room temp.

Easy, huh?

Bonus-- not only does it taste good, it's super pretty (of course) and perfect for the Autumnal weather.