 | Time: 45 Minutes 2 medium acorn or butternut squash 4 tablespoons olive oil, divided Kosher salt and freshly ground black pepper 1/4 cup shelled pumpkin seeds (pepitas) 1 tablespoon aged balsamic vinegar 1/4 cup fresh mint leaves, torn |
Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4-5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt.
Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
Adapted from Bon Appetit via epicurious.com
Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4-5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt.
Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
Adapted from Bon Appetit via epicurious.com
Roasted Carrots, Apples, and Sweet Potatoes with Cinnamon Tahini Drizzle
 | Time: 1 Hour 3 cups diced, peeled carrots 3 cups diced sweet potatoes 3 cups diced, peeled apples 3 tbsp olive oil 1 tbsp maple syrup ¾ tsp cinnamon ⅛ tsp nutmeg ½ tsp ginger ¾ tsp salt ½ tsp pepper Pinch cloves 4 tbsp fresh parsley 1 tbsp fresh thyme ⅓ cup chopped, toasted walnuts | Tahini Sauce: ½ cup tahini ⅓ cup water 1 tbsp + 2 tsp maple syrup 1 tsp apple cider vinegar ¾ tsp cinnamon ¼ tsp ground ginger ¾ tsp salt Pinch nutmeg |
This twist on the traditional side of roasted veggies is delicious even without the tahini sauce!
Preheat oven to 375 F.
Dice carrots, sweet potatoes and apples so that they are all similar in size.
In a small bowl, whisk together olive oil, maple syrup and all spices and herbs. Pour over vegetables and toss to coat.
Roast on a large sheet pan for 40-45 minutes, or until fork tender. Serve with chopped, toasted walnuts
Tahini Sauce:
Whisk all ingredients until smooth and creamy. Serve on the side.
Adapted from crowdedkitchen.com
Preheat oven to 375 F.
Dice carrots, sweet potatoes and apples so that they are all similar in size.
In a small bowl, whisk together olive oil, maple syrup and all spices and herbs. Pour over vegetables and toss to coat.
Roast on a large sheet pan for 40-45 minutes, or until fork tender. Serve with chopped, toasted walnuts
Tahini Sauce:
Whisk all ingredients until smooth and creamy. Serve on the side.
Adapted from crowdedkitchen.com