I can’t believe it has been almost two months since our last CSA box delivery. It was great fun sharing new recipes with our CSA box vegtables over the summer and fall.
Luckily, the cold season doesn’t have to be the end of local produce. At the same time as our CSA was coming to an end, I started noticing these fancy and colorful little potatoes from the Little Potato Company at our grocery store.
I was very excited when they offered to send me some of their creamer potatoes. To be honest I didn’t know what the term ‘creamer’ meant until I read the information on their website.
Potatoes are classified as large, medium, small and the even smaller ones are called creamers. Now these aren’t baby potatoes, that have been harvested too soon. At this cute and compact little size they are fully mature.
To my delight, I also learnt that The Little Potato Company was started by a father-daughter team just outside of Edmonton. I always love to support local companies. They have grown across Canada and the US, but chances are that the little potatoes at your store are also grown by a local farmer.
The potato varieties from The Little Potato Company are thin skinned (no need for peeling) and they are pre-washed. This means they are ready to cook, roast, grill right out of the see-through bag.
I received the “Baby Boomer” and “Something Blue” varieties to try. I tell you, these blue-purple skinned little gems had me under their spell in an instant. Once cut open, there are blueish streaks also running through the yellow potato flesh.
My Something Blues were roasted together with acorn squash in a sweet and spicy glaze to create a sensational side dish.
I cut the creamer potatoes in half and cubed the squash into pieces of similar size as the potato halves. The people at The Little Potato Company actually sort their creamer potatoes so that you’ll end up with very similar sizes in each bag. This is perfect to ensure even cooking!
The sweet & spicy punch is all in this glaze. It’s made with olive oil, maple syrup, cinnamon, chili and a few more spices.
Toss the vegetables in the glaze and roast for half an hour. I decided not to turn them, because the squash will get quite soft and I didn’t want squished squash (haha 😉 ). Instead, I turned the broiler on for 5 minutes to get the tops browned and crispy as well.
To finish the roasted veggies off, there are sprinkles of chopped pecans and dill. It’s even better if you add the pecans before broiling. Toasted pecans are what I dream about at night!
These sweet & spicy roasted potatoes and squash are a perfect side dish. I urge you to make room for them on your Christmas menu! And the leftovers are a wonderful addition to a lunch salad the next day.
- 1 pound creamer potatoes (I used the "Something Blue" variety), halved
- 1 pound squash (I used acorn squash), peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- ½ teaspoon chili flakes
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped pecans
- ½ - 1 teaspoon dried dill weed
- Preheat your oven to 400 F.
- In a large bowl combine olive oil, maple syrup, salt, cinnamon, paprika, chili flakes and cayenne pepper. Add prepared potatoes and squash cubes and toss until evenly coated.
- Place on a large baking sheet and roast for 30 minutes. Then turn to broil for 5 minutes to crisp the tops.
- Sprinkle with chopped pecans and dried dill. Serve hot.