Saturday, October 30, 2010

Roasted Fall Vegetables

Any 3 lb combination of the following:
butternut squash
whole fresh pie pumpkin
acorn squash
parsnips
carrots
small round onions
2-3 TBSP extra virgin olive oil
salt, pepper, crushed red pepper, nutmeg

Heat oven to 450 degrees. Peel the veggies, and scoop the seeds from the squashes. Cut everything into uniform 1-2" chunks (depending on the thickness of the round part of the pumpkin/butternut and the skinny end of the parsnips).

In a large bowl toss the veggies in olive oil. Spread into a single layer on 2 non-stick baking sheets sprayed with cooking spray. Sprinkle lightly with salt, pepper, red pepper flakes and nutmeg.

Roast from 20-40 minutes (depends on your oven) stirring once or twice. The veggies are done when they are soft and have brown spots.

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