As the weather gets colder and the CSA (community supported agriculture) delivery tends more and more towards the fall and winter vegetables, I have been trying lots of different squash and root vegetable recipes. One of the challenges of these veggies is that they take a long time to cook, which is not so helpful when you get home from work or a busy day and only have 20-30 minutes to make dinner. This has definitely been a challenge for me in the past few, very busy, weeks.
One solution that I have been using a lot is to make a big batch of roasted vegetables and then reheat or recrisp them when I need them. This is a great and healthy way to use these veggies. Sometimes I cut them into bite-sized pieces, recently I’ve made them into french fry shapes and put out dipping sauces—the boys think they are getting a super special treat. But roasting vegetables can’t be the only answer. So I turned to the crock pot….