Prep: ? | Cook Time: ? | Serves: 8 | 12 cups
Ingredients:
- 2 lbs butternut squash (about 1 medium), peeled, seeded and cut into 2 inch pieces
- 2 lbs red new potatoes (12-14), scrubbed and quartered
- 1 lb medium red onions (2-3), peeled and quartered
- 1 lb carrots (6-8), halved lengthwise, cut into 2 inch lengths
- 4 to 6 garlic cloves, peeled and smashed
- 3 TBSP olive oil
- salt and pepper
Directions:
- Preheat oven to 450F.
- Diving veggies and garlic between 2 rimmed baking sheets. Toss with oil, 2 tsp salt and 1/4 tsp pepper.
- Roast until veggies are tender and beginning to brown, 40-50 minutes, tossing them and rotating sheets halfway through.
- Serve hot or at room temp.
PIZZA VERSION:
- Flour
- Olive oil
- 1 lb store bought pizza crust, or fresh.
- 8 oz part skim mozzarella cheese, about 2 cups
- 6 cups (about 1/2 recipe) Roasted Fall Veggie recipe above)
- 1 cup part-skim ricotta cheese
- 1 TBSP fresh rosemary leaves
- salt and pepper
Directions:
- Preheat oven to 475F. Brush a large baking sheet with oil.
- Roll and stretch dough into a 12 x 16 inch oval. Transfer to sheet.
- Sprinkle dough with half mozzarella. Scatter veggies on top, then dollop ricotta. Sprinkle with remaining mozzarella, and add rosemary. Drizzle with olive oil, and season with salt and pepper.
- Bake until bubbling and golden, 20 to 25 minutes.
SOUP VERSION:
- 6 cups (1/2 recipe) Roasted Veggie recipe
- 1-2 TBSP fresh lemon juice (from 1/2 lemon)
- Salt and pepper
- bread or crackers
Directions:
- Add 4 to 5 cups of water to veggies. Puree veggies with an immersion blender in a big pot. Pour through a fine-meshed sieve, pressing through with a spatula.
- Thin puree with additional water, if necessary. Heat soup over medium heat. Add lemon juice, salt and pepper. Serve with bread or crackers.