Oven Roasted Squash Medley Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 butternut squash
1 acorn squash
1 fennel bulb
1 can whole beets, well drained
1 red onion
3 T. olive oil
3 T. fresh rosemary, chopped
Sea salt
Fresh ground pepper
3 T. roasted pepita pumpkin seeds or sunflower seeds, or mixture of both
2 T. butter, melted (optional)
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Directions: |
Directions:1. Pre-heat oven to 400°.
2. Peel, seed and chop squash into 1 inch chunks.
3. Quarter fennel and remove the core. Then cut each quarter into several large slices.
4. Peel and cut onion into quarters. Then cut each quarter into several large slices.
5. Cut drained beets in half; quarters for larger beets. In small bowl, toss with 1 Tbsp. olive oil and season with salt and pepper.
6. In large mixing bowl, toss squash, fennel, and onion with remaining olive oil and rosemary. Season to taste with salt and pepper.
7. Transfer squash mixture to large baking sheet. Distribute beets throughout. (Do not toss with squash mixture to avoid turning everything red.)
8. Roast in 400° oven for 25-30 minutes.
9. Transfer to serving bowl. Toss with butter (if using) and pepita seeds. |
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Personal
Notes: |
Personal
Notes: I started roasting vegetables when I found a recipe in the South Beach Diet cookbook many years ago. Since then I have tried roasting just about any vegetable we eat. This recipe combines some of my favorites. It makes a great holiday side dish. But, it can also be combined with lettuces greens to make a wonderful salad. I entered the recipe in the 2013 Wichita Eagle Holiday Cookbook recipe contest "Secret Ingredient:Squash" catagory. I didn't win but did get an Honorable Mention.
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