Buttery and incredibly delicious, winter squash is wonderful roasted with just a touch of brown sugar.
2 winter squash (about 3 pounds), such as Delicata or Acorn
4 tablespoons olive oil
2 teaspoons packed brown sugar
Pinch red pepper flakes (optional)
Sea salt and fresh ground pepper
1. Preheat oven to 400°. With a sharp knife, cut squash in half lengthwise. Scoop out the seeds and discard (or, save and roast like pumpkin seeds if you wish). Cut each squash half into ½-inch slices.
2. Arrange the pieces in a single layer in a metal baking pan and drizzle with olive oil. Sprinkle with
brown sugar and red pepper flakes (if using), then season with salt and pepper.
3. Place in oven and roast 10 minutes. Using a spatula, turn squash in pan. Continue roasting, turning every 7-10 minutes until both sides of the squash pieces are golden brown, about 25-30 minutes in total. Season with additional salt and pepper if needed, and serve.
An herb-packed marinade infuses fresh flavor into late fall staples like parsnips and squash.
4-6 carrots, scrubbed, peeled and cut into 1-inch chunks
2-4 parsnips, scrubbed, peeled and cut into 1-inch chunks
½ winter squash of your choice, peeled, seeded and cut into 1-inch wedges
1 yellow onion, peeled and quartered
1 large garlic clove, minced
2 tablespoons minced fresh herbs, such as thyme and parsley
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Sea salt and fresh ground pepper
1. Combine all the vegetables in a large bowl. In a smaller separate bowl, combine garlic, oil, herbs, balsamic vinegar, and brown sugar. Mix the marinade with the vegetables, tossing to coat, then cover in plastic wrap and let sit for 2 hours.
2. Preheat oven to 500°. Arrange vegetables on a baking sheet and season generously with salt and pepper. Roast 35-40 minutes until vegetables are tender and cooked through.
You’ll love this unique flavor combination!
1 Red Kuri squash
1 tablespoon butter
1 tablespoon maple syrup
1 heaping tablespoon fresh ginger, grated
1. Preheat oven to 350° Half the squash and remove the seeds. Then, cut into wedges. Place in baking dish.
2. Melt butter in small dish. Stir in ginger and maple syrup. Using a brush, spread mixture over squash wedges. Sprinkle with salt.
3. Bake for 35-45 minutes, or until squash is cooked through and crisp on edges.
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!
1 bunch Chantenay carrots, trimmed and peeled
1 tablespoon butter, melted
A few pinches garlic sea salt or Maldon flake salt
Fresh ground pepper
Chopped fresh herbs, such as thyme, oregano or parsley
1 tablespoon unrefined coconut oil, melted
1 tablespoon pure maple syrup
A few pinches ground cinnamon
A few pinches sea salt
1. Preheat the oven to 375° with the racks in the middle. Prepare one cookie sheet with parchment paper.
2. For the savory version, toss with melted butter and place on a cookie sheet. For the sweet version, combine melted coconut oil, maple syrup, cinnamon and salt in a small bowl. Toss the carrots with the mixture.
3. Bake both batches for about 40-45 minutes until slightly browned, caramelized and very soft. Brush the savory carrots with additional melted butter and chopped fresh herbs to finish.