Roasted Parsnips and Butternut Squash
A dish you will remember fondly. Bright in their oranges, whites, greens and blacks, these roasted autumn vegetables with parsley and kalamata olives contrast sweet with salty. The olives make this savory side something special.
|4 ||medium parsnips, about 1 1/4 lb., peeled, quartered, and cored |
|1 ||small butternut squash, about 1 1/4lb., peeled, halved, and seeded |
|3 T||olive oil |
|1⁄4 t||salt |
|1⁄4 t||black pepper |
|1 clv||garlic, halved |
|12 ||kalamata olives, pitted and slivered |
|1 T||italian or flat leaf parsley, coarsley chopped |
Preheat oven to 475ºF. Cut parsnips diagonally into 2 inch pieces and the squash into 1 ½ inch slices. Further cut the squash into wedges. Toss the vegetables with ½ of the oil, salt and pepper thoroughly coating. Spread evenly on a lined baking sheet. Roast for about 20 to 25 minutes, turning occasionally until tender and browned. In a small saucepan, heat remaining oil and sauté garlic until sizzling. Toss roasted vegetables with garlic oil mixture, olives and parsley.