#why not host a...?

Serves for 6

1 ½ acorn squash peeled and cut into cubes

 5 potatoes peeled and cut into cubes

4 Granny Smith apples peeled and cut in slices

2 small Italian tomatoes cut into cubes

6 tbsp of butter

3 tsp of brown sugar

1 onion chopped

4 cloves of garlic

3 tbsp Balsamic vinegar

Salt pepper

3 tbsp of chopped parsley

1)        Preheat the oven at 180°C.

2)       In a bowl mix sliced apples, brown sugar and balsamic vinegar.  Place on a baking sheet and Bake for about 15 minutes until they are tender.

3)       Meanwhile, in a cooking pot at medium heat, boil the squash, potatoes and garlic with water until the vegetables are cooked. (Add water until the vegetables are covered. Check with a fork to know if they are cooked).

4)      Use a hand mixer to purée the vegetables with butter, apples, tomato, onion and chopped parsley.  Add salt and pepper to taste.

 Serves 4

250g of potatoes thinly sliced

300g of zucchini thinly sliced

1 onion thinly minced

6 eggs

40g of Pecorino Romano shredded

1 tbsp of olive oil

Salt and Pepper to taste

Fresh Parsley and Coriander thinly minced

1)       Cook the potatoes in boiling water until tender then drain them

2)       In the meantime, heat the oil in a medium frying pan, cook onion and zucchinis until tender and add salt and pepper to taste

3)       Beat eggs in a large bowl with pecorino Romano and herbs

4)       Add the mix to the pan and cook at low heat for about 10 minutes. Then turn the frittata on a plate and slide back into the pan. Cook until completely baked