#roast vegetable

[shadedgarden]

Using up my Halloween pumpkin continues. This time it's been baked! Recipe under the cut!

Pre-heat the oven to 400F, or 200C ( ovens vary though) This is a fairytale pumpkin, but you can use any winter squash you prefer (acorn, butternut, pie pumpkin etc)! Wash, and cut that squash in to quarters, and then down to any smaller size you like. Put them on a baking sheet, spaced evenly apart. I like to use baking parchment paper. Topping: 1 teaspoon brown sugar (you can omit this if you want it less sweet) 1/2 or 1 full teaspoon savoury herb mix (dry parsley, sage, marjoram, rosemary,thyme - poultry mix will work as well) a dash of cinnamon 1 teaspoon minced garlic 1 teaspoon vegetable oil 1 spoon water salt and pepper to taste Mix until it is almost like a watery paste and slather that all over the fleshy bits of these squash slices. Bake for 40 minutes, or until the edges are caramelized and the flesh is soft when you poke it with a fork.

This seasoning mix works on other roast vegetables too!

[therealjlow]

Eat | Simple roasted vegetable soup

Eat | Simple roasted vegetable soup

The key to good eating is simple. In that for the most part it should be just that, simple. A soup seems like a lot of moving parts to make it from scratch but in essence what your doing is simple it just takes time.

The same is to be said about a roast vegetable soup. The biggest obstacle of course is the roast the vegetables first. I do this by part boiling the vegetables first and then…

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[veganrecipecollection]

(via Maple Spice: Roasted Vegetable Calzone with Creamy Pesto)