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Oven Roasted Winter Squash and Root Veggies
From Suncoast Co-op
<p>Growing up in the north the only way in which winter squash and rutabaga(hubbard, buttercup and butternut) was served was cooked to death, drained and mashed with butter and cream. And it was always served only in the winter. Yes, it was great but whatever vitamins, and taste, went down the drain with the water. Here, root veggies can be had all year.<br /> I usually mix whatever winter squash and other root vegetables I have on hand. This time I used Red Kuri Squash.</p> <p>Amounts will vary; judge what you will use individually and multiply as needed for more people. The amounts below are what I use for myself and usually have leftovers for another meal.</p>Source: Black Cat Growers Kitchen (Entered by Sue Andreski)
Serves: Can serve 1 with yummy leftovers to a crowd
1 each Winter Squash
4 each Carrots
4 each Potatoes
1 each Rutabaga
2+ TBSP Olive Oil - I use Extra Virgin
2 each Onion
salt and pepper to taste if desired
Step by Step Instructions
- Pre-heat oven to 400 deg. C
- Prepare a double wall cookie sheet: cover with aluminum foil (easier clean-up) with the edges curved to prevent the oil from dripping. Add 2 TBSP Olive and spread over surface with a basting brush. If using a single wall cookie sheet be watchful that the veggies don't burn during baking.
- Peel and slice squash and turnip into 1/2 inch thick slices. Place on cookie sheet. Do same with carrots (peeling optional) and onions and whatever other veggies you may want to add. Brush top side of veggies lightly with additional oil, salt and pepper to taste if desired.
- Place sheet(s) in oven for 15 minutes. Turn veggies over and cook for another 15 minutes. Check occasionally. Veggies should lightly brown, not burn. Some Vegetables cook more quickly than others so you might need to remove those from the oven.
- I will admit to charring the turnip once but it was still delicious and sweet.
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