Caramelize the roasted vegetables for a sweet taste; add meaty mushrooms and tasted herbs; a Granny apple for an acid depth taste; toasted walnuts for texture, and voilà!
Dinner for 8
(or leftovers)
(or leftovers)
Heat the oven to 400F (205C)
2 1/2 cups (600 ml) cubed organic butternut squash
olive oil
black pepper to taste
2 cups (480 ml) each organic: cauliflower and broccoli florets
1 medium chopped onion
2 chopped organic stalks of celery
4 minced garlic cloves
1 cup (225 g) sliced organic mushrooms
1 organic Granny apple (an acidic, pie baking apple), cored and diced
2 Tbs. (30 ml) fresh thyme = 2 tsp./10 ml dry thyme
1 Tbs. (15 ml) fresh = 1 tsp./5 ml dry, each: rosemary and sage
1 Tbs. (15ml) organic lemon juice
1/2 cup (120 ml) toasted organic chopped walnuts
First...
1. Line two baking sheets with parchment or foil.
2. Add squash to one sheet. Drizzle with 1 tsp. (5 ml) oil and toss the mixture.
3. Add black pepper to taste.
4. Roast about 30-45 minutes, turning once or twice, until tender.
Meanwhile...
5. Add the cauliflower and broccoli on the second sheet. Drizzle with 2 tsp. (10 ml) oil, add black pepper to taste.
6. Roast for 25 minutes, turning once, cook until tender. Set aside to cool.
Next...
7. Sauté over medium heat and 1 Tbs. (15 ml) oil: onions and celery about 5 minutes.
8. Add the mushrooms and garlic for 7 minutes.
9. Add the apple and herbs, cook about 5 minutes.
10. Stir in the lemon juice. Remove from the heat. Transfer to a bowl.
11. Stir in the cooled roasted vegetables and walnuts.
