Veggie Oven Hash

Submitted by Cathie, Chef #533286

"A savory blend of vegetables with mushrooms. Great for a dinner party paired with any type of roast meat or poultry."

 

• Ready In: 1hr 45mins
• Ingredients: 15
• Serves: 8

ingredients

• 2 1⁄2 cups cubed butternut squash (1 inch cubes)
• 2 tablespoons olive oil (or as required)
• kosher salt and pepper (to taste)
• 2 cups small cauliflower florets
• 2 cups small broccoli florets
• 1 medium yellow onion, chopped
• 2 stalks celery, chopped
• 4 garlic cloves, minced
• 8 ounces cremini mushrooms (cut into bite-size)
• 1 Granny Smith apples, peeled cored and diced
• 2 tablespoons chopped fine thyme
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced sage
• 1 tablespoon lemon juice
• 1⁄2 cup toasted chopped walnuts

directions

1. Heat oven 400°F Line 2 rimmed baking sheets with parchment paper or foil. Place squash on one baking sheet and drizzle with 1 tsp of oil. Toss to coat, then season with salt and pepper. Roast until tender, 30-35 min, turning once or twice.
2. While squash is roasting, put cauliflower and broccoli on second sheet. Drizzle with 2 tsp of oil, season with salt and pepper and roast for 25 min turning halfway through, or until cauliflower is golden. Set both baking sheets aside to cool.
3. Meanwhile, in a large pan heat 1 tbsp of oil. Add the onion and celery and cook for about 5 minute Add the garlic and mushrooms. Sautee about 7 minute Add the apple, thyme, rosemary and sage. Cook for another 5 min until the mushrooms are tender.
4. Stir in the lemon juice, remove from heat and transfer to a large bowl.
5. Add the slightly cooled roasted veggies and the toasted walnuts.