Total Time: 30 minutes Serves: 6 (as a side)
Recipe By: Martha Rose Shulman
This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cut into ¾ to 1-inch dice
- 2 large carrots, peeled and cut into ¾-inch pieces
- 1 large parsnip, quartered, and cut in ¾-inch pieces
- 1 medium fennel bulb, quartered cut in ¾ inch pieces
- 1 medium or large red onion, cut in large dice
- 3 TBSP extra virgin olive oil
- Salt and black pepper to taste
- Optional: Chopped fresh rosemary, thyme or sage, about 2 tsp
Directions:
- Preheat oven to 425 degrees. Place squash on one baking sheet and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
- Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves. Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
- Remove from oven, combine squash and other vegetables and stir.