Yield: 8 servings
2 ½ cups (¾ pound) cubed butternut squash (1-inch cubes)
Kosher salt and ground black pepper
2 cups ( 1/3 pound) small cauliflower florets
2 cups ( 1/3 pound) small broccoli florets
1 medium yellow onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
8 ounces cremini mushrooms, sliced (cut in half if slices are larger than bite-sized)
1 Granny Smith apple, peeled, cored and diced
2 tablespoons chopped fresh thyme
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
1 tablespoon lemon juice
½ cup toasted walnuts, roughly chopped
1. Heat the oven to 400 degrees. Line 2 rimmed baking sheets with kitchen parchment or foil.
2. Mound the squash on one of the prepared baking sheets then drizzle with about 1 teaspoon of oil. Toss to coat, then season with salt and pepper. Arrange in an even layer, then roast until tender, 30 to 35 minutes, turning once or twice.
3. While the squash is roasting, mound the cauliflower and broccoli on the second sheet. Drizzle them with 2 teaspoons of oil, season with salt and pepper, then arrange in an even layer and roast for 25 minutes, turning halfway through, or until the cauliflower is golden. All of the vegetables should finish roasting around the same time. Set aside to cool.
4. Meanwhile, in a large saute pan over medium, heat 1 tablespoon of oil. Add the onion and celery and cook until translucent, about 5 minutes. Add the garlic and mushrooms, then saute until the mushrooms are starting to get tender, about 7 minutes. Add the apple, thyme, rosemary and sage, then cook 5 more minutes, or until the mushrooms are tender (but not floppy). Stir in the lemon juice, remove from the heat and transfer to a large bowl.
5. Add the slightly cooled roasted vegetables and the toasted walnuts. Stir and adjust seasoning if needed.
Per serving: 140 calories; 8g fat; no cholesterol; 150mg sodium; 16g carbohydrate; 4g fiber; 6g sugar; 4g protein.
Amy Bertrand 314-340-8284
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