|Roasted root veggies|
|Acorn squash and rice pilaf|
Toss root veggies with olive oil, herbs you like, and S&P. Pick a pan small enough so it's piled up deep, not spread out on a sheet. If you're patient enough to wait for an 75 mins or so at 350, it's going to taste great. Just give it all a toss half way through.
If you don't have that much time, crank up your oven and you can be done in 45 mins, but keep an eye on it. But what's so important? Have a beer.
Roast a lots of garlic and you'll have left-over to use all week. Chop off the top of the head and drizzle a little oil on it.
If you haven't had kale roasted to crispy deliciousness this way, please try it.
All kinds of squashes are great roasted, too. Cut in half and scoop out the seeds (*save the seeds, more in a sec). Roast them face down with some water. When just soft, flip and roast with veggies. If the squash is big, cut into quarters.
Try with just a bit of maple syrup, soy sauce, or butter and pumpkin pie spices. Or stuff with rice pilaf.
* As for the seeds - clean them up in a bowl of warm water, boil in salt water until very soft, toast quickly in a hot dry pan. Careful that they don't burn.
Also see here.