...I made a favourite Autumn dinner! Roasted butternut squash, brussell sprouts and baked ham with a yummy glaze! I have been ready for Autumn to come and couldn't wait any longer!
Organic butternut squash.
It's always best to choose organic when it is available as organic foods dont have pestidices and are not genetically altered to survive the effects of pesticides. Organic is becoming more and more affordable - the day I bought the squash I paid 1.49 a pound, the non-organic squash was 1.29 a lb so I paid maybe 1.00 more for all of this squash.
Ready to be scooped!
I used a vegetable peeler to peel the squash, cut it in half, scooped out the seeds and chopped it up. I prefer smaller pieces for maximum roastability.
Brussell sprouts defrosting along side the squash.
Cut the sprouts in half and toss with olive oil, salt and pepper. I often sprinkle kelp granules on them before baking for depth of flavour.
I tossed the squash with olive oil and curry powder.
My fancy mise en place! Brown suger, marmalade, cloves and grainy mustard.
I made a glaze and poured it over the clove-studded ham.
I put a little bit of water in the bottom of the pan. I popped it into the over at 400 for about an hour - half way through I covered it with tin foil. The vegetables took about 30 minutes but keep an eye on them because the sprouts can easily burn.
YUM! I use small plates so no we aren't piggies!
Be light handed with the oil when prepping the squash - it really just needs a dribble otherwise it wont crisp up at all. The glaze made a nice sauce and the cloves just put the ham over the top! Stud the ham and make the glaze from the sugar, marmalade, and mustard. Easy Peasy!
Have a fabulous day!