Sometimes we just have to mix things up and give our Fall garden vegetables a different song of flavors dancing in our mouth. This recipe uses sweet potatoes and an onion along with any type of squash from the garden. Change up the flavor notes of the Fall vegetables by throwing in a key change with subtle hints of, Rosemary, Thyme or Basil or create a whole new composition using a quarter note of each.
Basic preparation is using some of the more common Fall garden notes of sweet potatoes, onion, zucchini, and yellow squash. Place a medium sized pan with 1 TBSP EVOL on medium heat until heated. Add the chopped sweet potatoes and cook 5 minutes so that they develop a slight skin on the outside. Gently turn potatoes only once during this cooking time. Place a lid on the pan and cook the potatoes an additional 6-8 minutes. The potatoes should be cooked but still withhold some firmness. Add all remaining ingredients. Stir very gently so that you don't break up the sweet potatoes. Put the lid on the pan and cook for 10-12 minutes until all squash is tender to the touch. Let the, "Garden Song of Vegetables" rest in an uncovered pan for 5 minutes before serving. This dish takes on a tender sweetness of flavor is unexpected because it has a completely different taste than it does eating these vegetables on their own.
One option for this recipe is to add a small amount of Rosemary, Thyme, Basil or Sun Dried Tomatoes while the potatoes are cooking.
Another option for this recipe is to use different kinds of squash in place of the zucchini and/or the yellow squash. Options could be, Pumpkin, Sweet Dumpling Squash or Buttercup Squash. Adding any of these squash would mean cooking them with the, Sweet Potatoes so that they soften enough. In this case I would use a, Dutch Oven and possibly 2 TBSP of EVOL.
I would not recommend going overboard with seasonings for this recipe as the flavors come together so naturally and have such a great taste on their own.
Use the right pan, don't over stir (will turn to mush) and be creative with your choices of squash.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (196g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 111.1mg||4 %|
|Potassium 562.6mg||15 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 14.1g|
|Protein 2.6g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 77
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!