2016 Cookery Project — Autumn Roasted Veggies with Apples and Pecans

Autumn Roasted Veggies with Apples and Pecans

Autumn Roasted Veggies with Apples and Pecans

Once again, I turned to Cooking Classy for a recipe, and was sold by the photography on the site.  I followed the instructions, and the results were quite good, but I made a lot of notes on changes I’ll make if when I cook this dish again.  The recipe, for instance, “serves four,” but resulted in enough food to serve eight.  Or 10.

The vegetables were brussels sprouts, red onion, and butternut squash*.  I’d never worked with butternut squash before, even though I’ve become addicted to  butternut squash soup lately, and I was surprised how difficult it was to cut and peel.  To this, I added two sliced apples: One Honey Crisp (sweet) and one Granny Smith (tart).  I spread the ingredients in a single layer on a baking sheet, and topped it all with melted  butter, brown sugar, cinnamon, nutmeg, and lemon juice.  I baked it for 40 minutes—I’ll reduce the time to 30 minutes when I make it again—tossing it once and adding pecans and  dried cranberries a few minutes before I took it out of the oven.

A happy result.  With that combination of colours—orange, green, brown, red—it looks like Autumn, doesn’t it?

*Isn’t butternut squash a fruit, rather than a vegetable?  I’m too lazy to look it up, but I think the seeds-inside = fruit law puts it in the same category as tomatoes and cherries.


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