For the third week of my Broccoli Challenge, I am embracing the change of seasons with a roasted vegetable dish. It’s hearty and healthy and can also offer a lot of flexibility. Throw in whatever root vegetables you have on hand – parsnips, sweet potatoes or carrots.
1 butternut squash
2 broccoli crowns
1 yellow onion
3 garlic cloves
1/4 c. shredded Parmesan cheese
1/4 c. pine nuts, toasted
2 tbs. olive oil
2 parsley sprigs
Directions: Preheat oven to 400 degrees. Peel butternut squash, cut in half lengthwise and remove seeds. Cut into 1 inch pieces. Cut broccoli florets at stem. Cut onion into quarters and then in half again. The goal is to have the veggies approximately the same size pieces for even cooking time. Crush garlic cloves and combine with vegetables in roasting pan. Drizzle olive oil and juice from one half lemon on veggies. Mix until veggies are well coated. Salt and pepper as desired. Cover pan with foil and roast for 20 minutes.
During cooking time, finely chop parsley and combine in small bowl with cheese and toasted nuts. Add juice from remaining half lemon and stir. Set aside.
Remove foil from roasting pan, stir, and continue roasting uncovered for another 20 min or until veggies are tender to the fork. Remove from oven. Discard garlic cloves and transfer to serving dish. Top vegetables with nut and cheese mixture. Serve hot and enjoy!
here for more info. In case you missed them, click here and here for the previous Broccoli Challenge posts. See you again next Wednesday for another Broccoli Challenge report.
Also, check out the colorful brown bag lunch with broccoli at Healthy Eating Starts at Home.