Nif's Fall Harvest Vegetable Bake

READY IN: 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 14
  • 1 12
    lbs pattypan squash, trim stems short (any colour)
  • 1
    lb turnip, cut into large cubes (the size of the squash)
  • 3
    large carrots, cut into large slices (the size of the squash)
  • 1
    lb sweet potato, cut into large cubes (the size of the squash)
  • 3
    sage leaves, torn
  • freshly ground sea salt and pepper
  • 14
    large red onion, halved and sliced
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DIRECTIONS

  • Preheat oven to 375°F.
  • Heat an oven proof frying pan over medium heat and add oil. I use a cast iron pan.
  • Add in all veggies and stir to coat with oil. Add sage and salt and pepper to taste.
  • Top with sliced onion and rosemary sprigs.
  • Cover with foil and bake for 45 minutes.
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