Winter Squash & Roasted Vegetables

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Winter Squash & Roasted Vegetables

 

We add soyrizo for a more filling main dish.

Any kind of colored beans can be used. I once used sweet potatoes

for one of the veggies, and that was good, too.

 

vegetable cooking spray

2 lbs. winter yellow squash, (such as hubbard, butternut, acorn),

peeled, seeded, cut into 1/2 inch pieces

4 large carrots, sliced

2 small parsnips, sliced

4 medium potatoes, unpeeled, halved, sliced

4 medium onions, cut into wedges (we prefer them diced)

4 to 6 cups Great Northern beans, cooked, drained

4 to 6 cups pinto beans, cooked, drained

1 tbsp. dried basil leaves

1 tsp. dried thyme leaves

1 cup mixed dried fruit, cut into large pieces (we've used dried

diced apricots, dried currants, craisins, raisins, all of them were

good)

1/4 cup plus 2 tbsps. white wine vinegar

3 tbsps. olive oil

1 cup parsley, minced

 

Line the bottom part of your broiler pan with aluminum foil (foil

is optional. You can just oil the pan better), or use a jelly roll

pan, or just use a couple big cake pans; spray with cooking spray.

Combine fresh vegetables and beans on pan; spray generously with

cooking spray, sprinkle with herbs and toss. Bake uncovered at 425

degrees until vegetables are tender, about 30 minutes, adding dried

fruit the last 5 minutes

Spoon vegetables into bowl. Mix vinegar and oil; drizzle over

vegetables, add parsley and toss. Season to taste with salt and

pepper. 10 servings.

 

 

A mother of 7, I need to lay down.

 

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