Assorted colors, textures, and flavors mix beautifully in this seasonal dish. As part of HOBNOB’S weekend guest hosting plan, we’ve included extra for use in Saturday’s lunch, which will house the veggies in crepes and a choice of creamy sauces. And, while you’re roasting the vegetables, add a whole butternut squash to the oven and you’ll have the start of the next day’s soup.
This dish is meant to go as a side dish to the Roasted Cod in Lemon Beurre Blanc Sauce (see recipe).
SERVES 4 WITH EXTRA FOR NEXT DAY’S LUNCH
START THE VEGGIES… PREHEAT OVEN 400ºF
5 CUPS butternut squash, cut into 1-inch cubes
5 CUPS baby purple potatoes, cut into 1-inch cubes
3 TB olive oil
s + p
3 cloves garlic, minced
2 TB thyme, minced
3 TB oregano, minced
1 whole butternut squashes (3 LB)
Toss first set of ingredients together in a large bowl. Arrange on two baking sheets lined with parchment. Move to oven and roast till fork-tender and just starting to brown, about 30 min. At the same time, place the other whole squash on a lower shelf in the oven for the next day’s soup. The whole squash is done when a knife pierces the skin easily.
ROAST THE RAINBOW CHARD
1 bunch rainbow chard
EV olive oil
Arrange the chard on a rimmed baking sheet. Drizzle with olive oil, spread over the leaves and sprinkle with sea salt. Place into oven and bake for 6 to 8 min, just enough to wilt the leaves and brown slightly.
See the entire plan and recipes for hosting weekend guests with panache in our WINTER HOLIDAY EDITION.