The perfect dish for fall! Use your favourite squash for this recipe— it would be great with Acorn, Delicata, Red Kuri, and many others! The addition of cranberries, while optional, adds a burst of fresh flavour to the meal, plus leftover cranberries can be frozen, baked into scones, or added to other roasted vegetables. Enjoy!
Ingredients:
1 medium-large butternut squash, peeled and cubed
3 carrots, 1/2in slices
1/2lb mushrooms (cremini or mushroom of choice!), sliced
1/3 cup fresh cranberries (optional)
1 shallot, roughly chopped
1 head garlic, peeled
1/4 – 1/3 cup Olive Us Wild Mushroom & Sage Olive Oil (or Herbs de Provence, Garlic, or Leek Olive Oil)
2 tsp dried rosemary (or 1 Tbsp fresh)
1 tsp dried savory
1/4tsp dried sage
1/4tsp chili flakes
1-2tsp Garlic Scape Salt (or Olive Us Roasted Garlic Salt, or Rosemary Salt, or for a kick try Habanero Salt)
Pepper to taste
Preheat oven to 385C.
Prepare vegetables and place into a large bowl. Top with seasonings and olive oil. Mix with a large spoon or your hands to ensure the seasonings coat evenly. Pour the dressed vegetables into a cast-iron pan or a large baking dish and coat with tinfoil. Bake for 1 hour covered. Remove covering and bake for another 25-30 minutes or until lightly browned on top an fragrant. Serve and enjoy!