Roasted Butternut Squash & Thanksgiving Roundup
I make roasted veggies about once a week. It is my go-to with vegetables! The principal is always the same, the only thing that changes is the veggies-peel, chop and clean the veggies, put in a bowl, toss with a combination of Extra Virgin Olive Oil and seasonings of salt, pepper, parsley and thyme, bake on a foil lined baking sheet at 400 degrees for 30-45 minutes and turn veggies half way through and viola, you have yourself some delicious roasted veggies.
This past Thanksgiving, the dish I got asked to bring was Roasted Butternut Squash and Sweet Potatoes. I got asked to bring this because about a month ago my in-laws asked if I could do anything with a Butternut Squash they had, so I roasted it like I normally would and threw it with some Sweet Potatoes I had and brought it over for dinner-they LOVED it (and I know they weren’t just making it up because I got a special request to make it-for Thanksgiving-that’s a big deal!!)
Isn’t it funny how the simplest things end up being the favorites?
I also thought I’d share a Thanksgiving Roundup, even my little compost worms I have in the basement got a little Thanksgiving feast of all the leftover veggies skins lol.
- 1 Butternut Squash, peeled and cubed
- 1 Acorn Squash, peeled and cubed
- 2 Sweet Potatoes, peeled and cubed
- 1 small onion, peeled and chopped
- 3 garlic cloves, peeled and diced
- 3 Tbs Extra Virgin Olive Oil (three turns of the wrist in the bowl)
- 1 Tbs Salt
- 1 tsp each pepper and parsley flakes
- 1 Tbs fresh thyme leaves (about 6-8 sprigs, ok to use thyme flakes, just use 1 tsp instead of tbs)
- Preheat oven to 400. Line a baking sheet with aluminum foil. Peel and chop all the veggies and throw them in the bowl (the peeling will take a long time with the squash, I cut mine in chunks and then scoop out the innards with the seeds and throw that out and then cut of the peel in bigger chunks-probably not the most efficient way but it works). After all the veggies and onion and garlic are in a bowl pour extra virgin olive oil in - about three turns of the bowl. Add the seasonings and then stir. Lay out on lined baking sheet. Bake for 15 minutes, then turn veggies over and bake for another 15-20 minutes. My veggies usually take 35-40 minutes. Poke a fork into the veggies to test if done -the veggies should be soft and not hard anymore (don't over bake because they'll get mushy).