Assorted colors, textures, and flavors mix beautifully in this seasonal dish of roasted Winter vegetables. We’ve included herbed-up butternut squash and baby purple potatoes, with some rainbow chard as a shot of healthy greens.

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

1 butternut squash (3 LB), cut into 1-inch cubes (makes about 5 CUPS)
1 LB baby purple potatoes, cut into 1-inch cubes (makes about 5 CUPS)
3 TB olive oil
s + p
3 cloves garlic, minced
2 TB thyme, minced
3 TB oregano, minced

1 whole butternut squash (3 LB)

Toss first set of ingredients together in a large bowl. Arrange on two baking sheets lined with parchment. Keep space around the cubes. 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
sea salt

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 20 Holiday Comfort