Day 11 - Rustic Roasted Potatoes and Pumpkin with Rosemary

     Rustic Roasted Potatoes and Pumpkin
                      with Rosemary


7 medium Yukon Gold Potatoes, unpeeled,
   cut into sliver strips
2 cups raw, peeled, sliced pumpkin (2 inch
   x 1/2 inch pieces)
1 onion sliced thinly
2 cloves garlic, minced
1/2 tsp pepper
1/2 tsp salt
2 Tbsp fresh Rosemary, chopped finely,
   or 1 Tbsp dried
3 Tbsp olive oil


Preheat oven to 350 degrees F.
Slice potatoes and onions. Place in covered
roasting pan. Mix 2 Tbsp of olive oil (keep
1 Tbsp for later), salt, garlic, pepper, and
rosemary together in small bowl. Drizzle
over potatoes and onions and toss well.
Cover with lid, or aluminum foil, and bake
at 350 degrees F for 30 minutes.
While potatoes baking, slice pumpkin in
thin 2 inch long slices. Sprinkle with 
remaining 1 Tbsp olive oil. When potatoes
have roasted for 30 min, remove from oven.
Increase oven temperature to 425 degrees 
F. Mix pumpkin with potatoes and place
in oven. Roast UNCOVERED for 25-30 
minutes, stirring every 10 minutes, or 
until lightly browned and easy to pierce
with a fork. If you like them a little 
crispier and brown on the edges, turn
heat up to broil and cook another 3-5
minutes, watching carefully. Makes a
delicious addition to chicken or fish. 
Simple, but great flavor!!!