Roasted Goodness

I love the vegetables of fall. The colours are warm and fresh and make me think of pumpkin pie and falling leaves. There's something irresistible about an array of squash at the farmer's market or grocery store, I find it hard to walk by these veggies at this time of year without picking a few out for my own kitchen. In our last basket of the summer we received an acorn squash, and at the farmer's market this past weekend I picked up a small butternut squash (about 2 lbs) and some glorious organic carrots of varying colours and sizes (and flavour!). I decided to roast some of the veggies, and here is the recipe I used. It was so delicious! I don't know if I've ever had roasted squash before, but I will definitely be making it again.

Roasted Fall Veggies

One two pound butternut squash (or whatever you have at your disposal)
6 medium sized fresh carrots
One medium onion
3-4 Tablespoons virgin olive oil
Ground cloves, nutmeg and cinnamon
Pinch of salt

Preheat oven to 425 F. Peel, seed and cut squash into ~1 inch cubes. Wash and cut carrots into segments ~1/2 inch (or so, I wasn't too worried about the size of these). Cut onion into 1 inch chunks. Spray a 9x13" glass pan with PAM (or grease with a bit of the oil).

In large glass bowl, combine squash, carrots, half the oil until coated. Add a dash of cinnamon, nutmeg and cloves to taste. Add a pinch of salt. Spread evenly in pan, place in oven and bake for 20 minutes.

Add onions and drizzle with remaining oil. Stir gently. Return to oven for another 20 minutes or until veggies are tender. Serve warm. Excellent with BBQ steak and red wine. Enjoy!