These roasted fall veggies are perfect for when hosting Thanksgiving. Squash, fennel and grilled onions are combined with sliced apple, and then drizzled with a dressing made with apple juice, apple cider vinegar and maple syrup that brings a sweet and tangy touch. Serve alongside poultry, like turkey or chicken.
AppetizersApplesComfort FoodFlavours of FallIsabelle's RecipesSquashThanksgivingVeganVegetables and gratineesVegetarian
Ингредиенты
- 1 butternut squash, about 2.2 lb (1 kg), peeled, halved lengthwise and seeded
- 1 large fennel bulb
- 2 red onions, cut into small wedges
- 1 garlic clove, chopped
- 3 tbsp (45 ml) olive oil
- 1 Cortland apple, unpeeled, seeded and cut into thin half-slices
- Fennel fronds, finely chopped, to taste
- 1/3 cup (75 ml) old-fashioned apple juice
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) maple syrup
Инструкция
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a work surface, cut the squash and fennel into slices ¼ inch (5 mm) thick. Place on a non-stick or parchment paper-lined baking sheet. Add the onions, garlic and oil. Season with salt and pepper. Mix well. Bake for 25 minutes, stirring halfway through cooking. Let cool.
