By Dane Feldman
Photo by Dane Feldman.
It can be difficult to conjure up recipes night after night that are healthy, tasty, and interesting, especially for those of us who cook our own meals most days of the week. Thankfully, autumn in the tri-state area provides us an abundance of delicious and flavorful seasonal vegetables, which can be found at your local farmer’s markets and/or grocery stores.
Because my mother has such a busy schedule during the week, but still loves to cook, Sundays are usually her days to make dinner. She and I stopped at one of our local farmer’s markets this week for some veggies where we stumbled upon hard patty pan squashes. Neither of us had tried one before, but we’re big squash eaters in my family and couldn’t recall trying a squash we didn’t like. So, we roasted it and paired it with some other vegetables.
What you’ll need:
1/2 hard patty pan squash
3 delicata squashes
1 sweet potato
1 cup baby carrots
Spanish olive oil
Penzey’s Forward! spice
Preheat the oven to 425.
Peel and slice the patty pan squash in half. Cube one half of the squash and put the other half. Cube the delicata squashes as well. Slice the parsnips into small pieces and cube the sweet potato.
Lay all the chopped vegetables out on a cookie sheet. Add in the carrots whole and disperse them. Generously coat the vegetables with the spice and oil. Roast in the oven for about 40-45 minutes.
Aside from the patty pan squash, we just used what we had on hand. The parsnips were left over from the farmer’s market a week prior. The delicata squashes are from our garden (more specifically from our compost– we didn’t actually plant delicata squash), and we just had the sweet potato and carrots on hand. Any kind of fall seasonal squash would go well in here, especially a butternut squash if you’re also cooking parsnips and sweet potato. Turnips go well, too.