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Categories:
butternut squash olive oil kosher salt cauliflower broccoli florets yellow onion stalks celery garlic cremini mushrooms apples thyme fresh rosemary sage lemon juice walnuts
Viewed: 36 - Published at: 4 years agoIngredients
- 2 12 cups cubed butternut squash (1 inch cubes)
- 2 tablespoons olive oil (or as required)
- kosher salt and pepper (to taste)
- 2 cups small cauliflower florets
- 2 cups small broccoli florets
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms (cut into bite-size)
- 1 Granny Smith apples, peeled cored and diced
- 2 tablespoons chopped fine thyme
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced sage
- 1 tablespoon lemon juice
- 12 cup toasted chopped walnuts
Method
- Heat oven 400°F Line 2 rimmed baking sheets with parchment paper or foil.
- Place squash on one baking sheet and drizzle with 1 tsp of oil.
- Toss to coat, then season with salt and pepper.
- Roast until tender, 30-35 min, turning once or twice.
- While squash is roasting, put cauliflower and broccoli on second sheet.
- Drizzle with 2 tsp of oil, season with salt and pepper and roast for 25 min turning halfway through, or until cauliflower is golden.
- Set both baking sheets aside to cool.
- Meanwhile, in a large pan heat 1 tbsp of oil.
- Add the onion and celery and cook for about 5 minute Add the garlic and mushrooms.
- Sautee about 7 minute Add the apple, thyme, rosemary and sage.
- Cook for another 5 min until the mushrooms are tender.
- Stir in the lemon juice, remove from heat and transfer to a large bowl.
- Add the slightly cooled roasted veggies and the toasted walnuts.
