For plant-based comfort food, you can’t beat a pan of butter-soft roasted squash and root vegetables.
Ingredients
- 4 cups winter squash (about 3 pounds)
- 4 medium parsnips, peeled
- 1 pound sweet potatoes, peeled
- 2 tablespoons olive oil
- 2 tablespoons fresh sage, minced
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
Preparation
- Preheat the oven to 425 F.
- Peel and seed the squash. Cut the vegetables into uniform ½- to ¾-inch cubes so they will roast evenly. You’ll have about 9 cups of raw vegetables.
- Combine the vegetables in a large bowl and toss with oil, sage and salt. Spread on two large sheet pans and roast for 20 minutes.
- While the vegetables roast, stir the maple syrup and apple cider vinegar in a cup. When the vegetables are tender, drizzle with the syrup-vinegar mixture and use a metal spatula to gently stir. Roast for another 10 minutes.
Posted by permission from grocery.coop. Find more recipes and information about your food and where it comes from at www.grocery.coop.