Guest guest Posted November 6, 2007 Report Share Posted November 6, 2007 This is the sort of simple but different recipe that I would never think of doing on my own (though I like all the veggies separately). I used delicata squash instead of butternut and loved the medley. Very flavorful. Thanks! , Paula Sacks <pms542001 wrote: > > Hi, > > I found this recipe in a newspaper several years ago - but it didn't have any instructions or quanitities. I googled it and found it from the Barefoot Contessa - Ina Garten. If I can't get butternut squash, I put in some zucchini. > > Thanks to everyone for all your wonderful recipes. You are all terrific. This new member is very happy and looking forward to hitting the kitchen this afternoon. > > Paula > > > ROASTED WINTER VEGETABLES > > 1 pound carrots, peeled > 1 pound parsnips, peeled > 1 large sweet potato, peeled > 1 small butternut squash, peeled and seeded (about 2 pounds) > 3 tablespoons good olive oil > 1 1/2 teaspoons kosher salt > 1/2 teaspoon freshly ground black pepper > 2 tablespoons chopped flat-leaf parsley > Quote Link to comment Share on other sites More sharing options...
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