Sunday, December 18, 2011
Ingredients (makes 12-15 servings):
8 medium-sized potatoes of different types (russet, Yukon gold, sweet, yam, etc)
1 Kabocha (Japanese winter squash)
2 medium onions
2 cloves of garlic
4-5 Tbsp olive oil
2 Tbsp seasoning salt
1-2 Tbsp pepper
2 Tbsp dried dill
1 tsp garlic salt
1 Tbsp fresh rosemary
A couple strings of fresh rosemary
Chop the potatoes into 1.5-2 inch chunks. Cut the kabocha in half, remove the inside seeds, and chop into similar-sized chunks.
Remove the onions’ outer skin, cut into chunks, and separate the onion layers. Smash the cloves of garlic, remove the skin, and mince. Place chopped ingredients into a deep mixing bowl.
Mix the seasoning salt, pepper, dill, rosemary, and garlic salt with olive oil in a small bowl. Pour the seasoning into the deep mixing bowl and use hands to mix everything evenly.
Transfer everything to a greased baking pan. Place the strings of rosemary on top. Bake at 400°F for 45 minutes until crispy and golden.