Roasted Squash and Root Vegetables

Put those fall vegetables to good use and make this side dish for Thanksgiving
Contributor
roasted squash and root vegetables

Photo courtesy of Jennie Miremadi.

Put those fall vegetables to good use and make this side dish for Thanksgiving or for a family dinner. This will be a healthy dish everyone will enjoy.

Ingredients

  • 1 large purple yam
  • 1 large sweet potato
  • 1 large russet potato
  • 1 parsnip
  • 1 beet
  • 2 heirloom carrots (use regular if you heirloom isn’t available)
  • 1/2 small butternut squash (four inches in length)
  • 1/2 small kabocha squash (four inches wide)
  • 1 large onion
  • 2 shallots
  • Olive oil, to taste
  • Salt, to taste
  • Fresh ground pepper, to taste

Directions

Wash and peel vegetables. 

Cut all vegetables other than shallots into a large, rough chop.

Slice shallots lengthwise.

Toss vegetables with 3.5 tablespoons of olive oil, salt, and pepper.

Place all vegetables other than beets onto sheet pan and spread out evenly.  Place beets in a separate, small pan. 

Place both pans in the oven and roast vegetables at 375 degrees F, stirring occasionally.

Roast until vegetables are soft and caramelized, approximately 45 to 55 minutes.

Remove both pans from oven and toss beets with other roasted vegetables.

Serve and enjoy!

Squash Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Squash Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.