Crustless Pasties

(another recipe by my husband “Dr. Dick” using vegetables grown in his organic garden)

2-3 Large Potatoes (Russets or Yukon-Golds are both great)
1 Medium-large Rutabaga
2-3 Medium Sweet Onions
2 tsp Garlic Powder
1 Tbsp Worcestershire Sauce (look for the vegetarian variety)
1 tsp salt
2 Tbsp ground black pepper
2 Tbsp Olive Oil

Apple-Butter Acorn Squash (cont.)

Directions:

• Wash potatoes, leaving skins in place and dice to 1/2” cubes
• Peel rutabaga, dice to 1/2” cubes
• Coarsely chop onions
• Combine cut-up vegetables in a large mixing bowl
• Add garlic powder, Worcestershire sauce, salt and pepper
• Mix very well to uniformly distribute all ingredients
• Coat inside surface of a large, covered Pyrex baking dish with olive oil
• Add any remaining olive oil to vegetable mixture and mix some more
• Add a little more pepper
• Place vegetable mix in baking dish and cover
• Bake covered at 350 F until all vegetables are softened, about 1 hour
• Serve hot and enjoy with baked acorn squash, salad, and whole grain bread on a cold fall or winter evening.