Thursday, July 14, 2011

Roasted Acorn Squash, Onions and Peppers

This is so simple. Peel and cut an acorn squash into section (any squash will do), peel and quarter 2-3 onions, seed and quarter 1-2 bell peppers. Liberally coat the vegetables with olive oil and sprinkle with coarse sea salt. Place on a cookie sheet and bake at 350F for approximately 40 minutes, turning the vegetables half way through.

I served the roasted vegies with salmon sauteed in olive oil, white wine, 1/2 cup vegetable broth, salt, olives and capers. Sorry I didn't follow through with this one as far as the steps.


  1. Yum, a perfect summer meal! Even though you roasted the squash. I still use my oven in the summer.

  2. This meal is perfect for summer since it can be eaten at room temperature.

  3. all I can say is, YUM!! roasted veggies are so tasty!