HAPPY FALL Y'ALL. First off, I just can't say "y'all" because I am from California, but everyone else around North Carolina does, so I feel like it is especially appropriate, as it is the first day of autumn today. When I saw that little notification, I went straight to the store, bought a few cans of pumpkin to keep on hold (recipe coming soon) then meandered over to the farmers market to pick up a butternut squash. I had bought one last week and finally roasted it, so I knew that I would definitely need another one to round out the tail end of my week. The lady who I buy my squash from has several varieties of squash, potatoes and peppers, yet she continues to highly recommend the butternut squash, especially this time of year.
Like many foods, I used to dislike both squash and carrots, but now that I cook for myself, I have discovered new ways to prepare vegetables that give me a variety of textures and flavors. Roasting is one of my favorite ways of cooking because the heat circulation within the oven evenly tenderizes the flesh, while giving the veggies a nice golden brown caramelization on the edges. Denser foods, such as the two I am referencing in this post, need more time to cook all the way through, and roasting is one of the best ways to get an even, soft texture (specifically with carrots and squash).
This title is a bit misleading because technically speaking, autumn is not a flavor or food and therefore cannot be roasted. Regardless, the savory spices I used for these beauteous orange vegetables have a smoky, earthy taste to them, which then infuse the flesh of the carrots and squash, making the entire house smell like fall.
Bringing a little slice of California to the Northeast with a "put an egg on it" kind of mentality.