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
  1. Preheat the oven to 425 F.
  2. 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.
  3. 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.
  4. 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.

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