Roasted Squash & Vegetables With Bread Crumbs

Winter squashes and root vegetables complement each other.

Roasting is one of the best ways to prepare sturdy cold-weather vegetables such as winter squash and durable root vegetables including carrots, parsnips and rutabagas. These vegetables are all known for their mellow, sweet and earthy flavors, and their high sugar content is brought out by roasting. The dry heat and high temperature combine to caramelize their natural sugars, browning the surface of the vegetables and creating rich, deep flavors. The vegetables can be served as they are or topped with breadcrumbs for a textural contrast.

Things You'll Need

• Medium buttercup or butternut squash
• Vegetable peeler
• Carrots, parsnips, rutabagas or other root vegetables
• Cutting board
• Heavy knife
• Spoon
• Mixing bowl
• Vegetable oil or olive oil
• Balsamic vinegar
• Salt and pepper
• 1 or 2 parchment-lined sheet pans
• Casserole dish
• Breadcrumbs
• Melted butter

Instructions

1. Microwave the squash on high for three or four minutes to soften and loosen the skin. Cool it until it can be handled comfortably and peel the squash with a vegetable peeler.

2. Peel the remaining vegetables and transfer them all to a cutting board. Use a heavy knife to halve the squash and scoop the seeds out with a spoon. Dice the vegetables as uniformly as you can manage into 1/2-inch or 3/8-inch cubes.

3. Transfer the vegetables to a large mixing bowl and toss them with vegetable or olive oil and 2 tablespoons of balsamic vinegar. Season them with salt and pepper, and spread the vegetables in a single layer on one or two parchment-lined baking sheets.

4. Roast the vegetables at 400 degrees for 25 to 40 minutes, until they're all browned and tender. Stir them periodically to ensure even cooking. The vegetables don't all cook evenly, so remove them to a casserole dish as each one becomes tender.

5. Toss a cup of breadcrumbs with a few tablespoons of melted butter until they're evenly blended. Once all the vegetables have been cooked and removed to the casserole dish, sprinkle them with the breadcrumbs. Bake it for another 10 to 12 minutes until the crumbs are golden and then serve.

Tips & Warnings

• You can roast the vegetables in a large casserole or baking dish if you prefer. They'll be softer and less caramelized but still tasty, and it simplifies your preparation.

• Add a small amount of cream or white sauce to the vegetables, if you wish, before adding the breadcrumbs. Alternatively, toss the vegetables with maple syrup, honey or brown sugar before adding the crumbs.

References

• University of Illlinois Extension: Winter Squash
• Professional Cooking; Wayne Gisslen