Cooking in season is a goal of mine. Winter vegetables are so hearty and nutritious. I enjoy adding them to my recipes in the winter time specifically, and year around when I can find them grown locally (if I’m not growing them in my garden). Today’s recipe features butternut squash, acorn squash, sweet potato, carrots, and onions.
I’ve been noticing that sheet pan cooking is becoming more popular so decided to use that method with these vegetables.
The most challenging part of this recipe was getting all the squash cut up. Tip: microwave the squash for a few minutes to soften the skin. While I tried to cut all pieces into equal sizes, it was somewhat impossible with the different shapes of these vegetables. You can cheat and buy butternut squash already cut into bite-size pieces (Costco carries them in the cold produce area) if you don’t have the time or patience to do the chopping yourself. I promise I won’t tell.
What surprised me when creating this recipe was that the carrots cooked slower than the squashes and sweet potato, it was firmer in texture compared to the other cooked ingredients.
A seasoning I was testing on this recipe was Mediterranean Spiced Sea Salt (thank you dear sister for including it in my Christmas package). It made all the difference in flavor. If this seasoning is not available to you, adding dried herbs such as oregano, thyme and basil to sea salt would be a good substitute.
The combined flavors of these vegetables are wonderful! Plated, they make a nice “bed” for any meat, chicken, pork, or fish dish, and a great main dish for vegetarians.
Cooked and ready to eat!