Great side for Thanksgiving or Christmas. I love the color of this dish – all nice and warm and wintery and so easy to make.
Pre-heat oven to 350 degrees.
1 tbsp. olive oil seasoned with sea salt and freshly ground black pepper
1 onion – chopped quite finely
12 oz. butternut squash – cut into 1″ cubes
2 handfuls of dried cranberries
1 tbsp. each of sage and thyme – finely chopped
Place onion, squash, cranberries and herbs in a large bowl. Pour over the seasoned oil and toss well before placing on a baking tray.
Cook in oven for 45 minutes.
The herb crusting of lightly chopped rosemary and sage takes pork tenderloin to another level and it is so easy to prepare.
1 pork tenderloin (mine was smallish and weighed around 1 pound)
2 tbsp. olive oil seasoned with salt and freshly ground pepper
1 tbsp. lightly chopped rosemary – enough so smell is released
1 tbsp. lightly chopped sage – strip leaves away from the tough stem in the middle of the leaf
Mix together seasoned oil and herbs in a roasting tin and roll the tenderloin in in the mixture so it is coated on all sides. Cook in oven at 350 degrees according to weight of the tenderloin.
Inspired by my lunch overlooking the Tuscan countryside.
2 slices of prosciutto – cut into small pieces
1/2 tbsp. olive oil
1 tbsp. roughly chopped sage
1 x 15.8 oz. can of Great Northern beans – rinsed and drained
1/2 cup chicken broth
1 tbsp. chopped and crushed rosemary
Pinch of white pepper (no salt needed as prosciutto is salty)
Heat a skillet/frying pan and when hot add pieces of prosciutto and let them crisp, then remove from pan and set aside.
Pour 1/2 tbsp. olive oil into skillet and add the chopped sage and let it crisp before removing it from the skillet and placing aside.
Place beans, chicken broth and rosemary in the skillet, bring to the boil then simmer for 5 minutes.
Remove from heat and add the prosciutto and sage.
Serve immediately – great with pork.