Roasted Butternut Squash with Goat Cheese
Recipe adapted from Joe’s Healthy Recipes
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: approximately 6
Ingredients
*ingredients available at the Saratoga Farmers’ Market
1 butternut squash*
3 tablespoons butter*
Olive oil
1/2 teaspoon sea salt
1/2 teaspoon coarse, ground black pepper
1/3 cup toasted, walnuts (chopped)
2 teaspoons fresh thyme leaves*
2 tablespoons maple syrup*
1/8 teaspoon cayenne pepper
2 oz. Goat cheese*
Directions:
Preheat oven to 425 degrees.
Peel the outer skin and light colored flesh from the squash, cut off the stem, then cut the squash in half lengthwise.
Remove the seeds from the center. Cut the squash into half inch slices. Place the slices into a large bowl.
Melt the butter. Toss the sliced squash with the butter, salt and pepper until fully coated.
Lightly baste a large baking sheet with the olive oil.
Add the butter coated squash and bake for 20 minutes. Flip the squash with a spatula and bake for an additional 10 to 15 minutes; until tender.
Mix the maple syrup and cayenne pepper together.
Strip the leaves of the fresh thyme of the stems.
Place the baked squash onto a serving platter, drizzle with the maple syrup and top with the walnuts, crumbled goat cheese and fresh thyme leaves.
Balsamic Roasted Green Beans and Tomatoes
Recipe adapted from Never Any Thyme
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: approximately 4
Ingredients
*ingredients available at the Saratoga Farmers’ Market
1 pound green beans, ends trimmed*
1 pint grape or cherry tomatoes*
1-2 cloves garlic, minced*
Olive oil
2 tablespoons balsamic vinegar
Directions:
Heat oven to 400 degrees.
Mix the trimmed green beans and tomatoes together with the garlic on a sheet pan.
Drizzle a little olive oil on the vegetables and toss to coat.
Drizzle the balsamic vinegar over the vegetables and toss again to evenly distribute.
Roast the vegetables for 10 minutes. Remove from the oven, stir and return to the oven for an additional 10 minutes.
Transfer to a serving dish and serve.
Roasted Beets, Carrots and Potatoes
Recipe adapted from Everyday Dishes
Prep Time: 25 minutes
Cook Time: 55 minutes
Serves: approximately 6 to 8
Ingredients
*ingredients available at the Saratoga Farmers’ Market
2 medium beets*
2 large turnips*
8 medium carrots*
1 pound fingerling potatoes*
1 large yellow onion*
6 – 8 cloves garlic, whole cloves, peeled*
1 – 2 sprigs rosemary*
3 tablespoons olive oil
1 teaspoon kosher salt
salt and pepper, to taste
Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.
Scrub the beets, turnips, carrots and potatoes under cool running water and blot dry.
Trim the root and stem end from beets. Peel and dice them.
Peel and trip the carrots and turnips. Cut them into strips (like carrot sticks).
Quarter the potatoes into wedges.
Combine turnips, carrots, potatoes, onion, garlic and rosemary sprigs into a large bowl then add the olive oil. Sprinkle with kosher salt then toss until completely coated. Transfer vegetables onto prepared baking sheet, spreading them into an even layer.
Toss the cut beats in the remaining oil in the bowl and add them onto the baking sheet as well.
Bake the vegetables for approximately 45 minutes.
This week’s recipe: Colorful Thanksgiving Side Dishes
The Saratoga Farmer’s Market is open on Saturdays from 9:30 a.m.-1:30 p.m. at Wilton Mall in the food court area. The Holiday/Winter Market takes place from November 2nd through April 26th. Find us online a www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.
