In winter, root vegetables are welcome additions to comfort dinners.  I created this trio of roasted winter vegetables to go as a side dish to the Roasted Cod in Lemon Beurre Blanc Sauce (see recipe), which adds to the comfort equation in this mix of things. When you cut the veggies into small cubes, it cuts down on the roasting time and give you more caramelized edges. Why not get your guests to pitch in and chop, so you can all cook together.

As part of our 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. It’s all about killing two birds with one stone in this hosting menu, because you don’t want to spend the whole weekend cooking.



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.


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. Chop into small pieces to serve.

See the entire plan and recipes for hosting weekend guests with panache in 20 Holiday Comfort