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Roasted Baby Squash

1 lb assorted baby squash
1-2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp fresh rosemary, finely chopped
1 lg clove garlic, minced
kosher salt and freshly cracked black pepper, to taste

Preheat oven to 400 degrees. On a sheet pan, drizzle squash with olive oil and lemon juice. Sprinkle rosemary, garlic, salt and black pepper evenly over the squash. Toss to coat. Roast the seasoned squash in a preheated 400 degree oven for 15-20 minutes, until just tender all the way through and starting to caramelize. Remove from oven and serve immediately. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Your Basic Steak & Potatoes
http://www.whatwereeating.com/recipes/your-basic-steak-potatoes/

Garlic Parmigiano Smashed Potatoes

1 1/2 lbs yukon gold potatoes, peeled and cut into roughly 1 inch pieces
2/3 cup whole milk (or half and half if you really want some rich potatoes)
1 tbsp fresh garlic paste
2 tbsp butter
3 oz parmigiano reggiano, freshly shredded
kosher salt and freshly cracked black pepper

Place cut potatoes into a large pot. To the pot add enough water to cover the potatoes by about 1/2-1 inch and a few liberal pinches of kosher salt. Turn the burner on to high. Bring the potatoes to a boil over high heat. Once the potatoes have reached a boil, allow them to cook for another 5 mintues, or until easily pierced with a fork. Turn off the burner. Drain the potatoes in a collander then return them to the pot that they were originally cooked in and place the pot back on to the burner. The heat from the pot and the recently used burner will help keep the potatoes hot and make the smashing process easier. Add the whole milk, garlic paste, and butter to the pot with the potatoes. Using a hand masher, mash the potatoes thoroughly, until all the milk has been incorporated and the potatoes are creamy yet still slightly lumpy. Add the shredded parmigiana. Stir to combine evenly. Taste the smashed potatoes. Adjust the seasoning levels as necessary using kosher salt and freshly cracked black pepper. Serve hot. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Your Basic Steak & Potatoes
http://www.whatwereeating.com/recipes/your-basic-steak-potatoes/