Roasted Vegetable Salad

09 October 2012


1 medium sized winter squash (about 2-3 pounds), buttercup is great, butternut or acorn is ok. 1 pound small carrots whole or large carrots cut diagonally into thick slices

6 small to mid-size apples 6 to 8 sage leaves minced leaves from 1 sprig of rosemary minced

Honey vinaigrette

3 Tablespoons olive oil 1 Tablespoon honey wine vinegar 2 teaspoons honey salt and pepper to taste

Preheat oven to 350o. Prepare the vegetables by first peeling the squash. if it's a round squash like a buttercup start by cutting off the top and bottom. Then cut the sqush in half and trim away the skin with a knife working around the outside. Using a thin paring knife rather than a fat chef's knife will make it easier to follow the curve of the squash. Scoop out the seeds and cut into roughly 1 inch slices. Toss the slices in olive oil and sprinky liber- ally with salt pepper and some of the sage and rosemary. Spread the squash in an even layer on a sheet pan and bake.

Next peel the carrots (and slice if they're large) and repeat the step above, tossing in olive oil and seasoning with salt pepper and some of the herbs. Pop those in the oven on another cookie sheet, give the squash a little shake while your at it and see if they're brown- ing on the bottom. If they are flip them over.

Then peel the apples and cut each into 6 wedges. Again, olive oil, season with salt and pepper and the remaining herbs and into the oven. Take another look at the other vegeta- bles and give the carrots a shake.

By preparing the vegetables in this order they should all be nicely browned and soft around the same time. As they are ready remove from the oven and toss back in the same bowl you seasoned them in. Mix up all the vinaigrette ingredients in a small bowl and drizzle over the vegetables. A little chopped parsley sprin- kled on at the end is a great addition for color and flavor.