We’ve both cooked together before, but this recipe was a recent collaboration. It’s such a comical yet yummy addition.
One Saturday at Deb’s house we decided we needed to get off our “butts” and finally work on our cooking blog which will nurture the cookbook we one day hope to share with everyone. Our “cooking” days are filled with warmth, friendship, and yes calamities. Our big plan was to make a beef dish with risotto and a veggie dish. We began with the veggie dish, which was so much fun. We chopped, we laughed, we posed (and so did the little ginger guy.)
Joan: We were seriously setting up the photos, yet no matter how we arranged or posed the ginger for photo, it keep looking more and more like a little person; the more we tried, the more life and personality it seemed to take on. Soon we were helpless and near collapsing with laughter.
Deb: I never realized how much posing we would have to do for these recipes. I always thought it would be super straight forward. The “action” shots were so funny. My fingers look freakishly long here.
Then we added the tossing. “Do my hands look good this way?”
1 butternut squash peeled and cubed
4 large carrots peeled
1 medium sweet onion
1 little ginger guy
Extra Virgin Olive oil
Rosemary
Thyme
2 cloves Garlic
- Heat oven to 350 degrees
- Cut onion in 1/8 sections. Lay the 1/8 section on cutting board and cut in half.
- After carrots are peeled, cut in half and then slice lengthwise. If you have a crinkle cutter use that to cut the carrots for a nice presentation
- Cut skin off butternut squash and then cut the fleshy part into cubes
- Place onions, carrots and butternut squash in 8″ baker.
- Drizzle with olive oil.
- Add 2 cloves of crushed garlic.
- Grate approximately 1-2 TBSP ginger. If you really like ginger, just go for it.
- Add herbs to taste.
- Mix by hand with your fingers until veggies are evenly coated.
- Bake in the oven until carrots are cooked by still slightly firm.
And the birth of our blog began.
Enjoy! Love, Joan and Deb
ITS ALL ABOUT THE KITCHEN 