For the fall, this dish has become one of my absolute favorites. I’ve traveled this fork of the road before and I liked same. Maybe, it’s the sweet/tart tastes along with the warm spices of ginger and cinnamon and the contrasting salty flavor of the bits of feta cheese.
Guys, I’m harping about my roasted pumpkin and sweet potatoes. I’ve always roasted sweet potatoes and pumpkin; however, I’ve never executed both simultaneously. I really don’t know how I’ve not done so before. However, the ‘mad-cap’ in me decided to do so during the fall. And I can’t seem to cease.
So once again, I retrieved my chopping board and knife and went to work with my specimens on hand. Both root vegetables were thoroughly rinsed with cold tap water. With skin-on, I chopped veggies in large wedges and placed on foil-covered baking sheet.
Wedges were drizzled with olive oil, sprinkle of salt, powdered ginger and cinnamon. These were roasted in a preheated oven at 420 degrees fahrenheit for approximately 40 minutes. My abode was permeated with all the warm and aromatic flavors and spices of fall. I was super-happy.
As warm golden wedges of sweet potatoes and pumpkin hit the plate, bits of crumbled feta cheese were strewn on. Each bite (skin edible) tasted like a piece of ‘heaven’. Nature is amazing!