This dish came about because I had fresh ingredients on hand that were nearing the end of their shelf life. Feel free to add or substitute whatever vegetables you prefer. I loved this flavor combination!
Ingredients
- ½ butternut squash, peeled and cut into cubes or large chunks
- carrots, peeled and cut into smaller pieces than the squash, as it takes longer to cook - I used about an equal amount of each vegetable
- ½ small onion, cut into chunks
- ½ to 1 celery stalk, cut into thirds - I had just a little bit of celery that I needed to use, so I threw it in. It complimented the rest of the ingredients perfectly!
- 1 habanero, cut on half with seeds and top removed
- 1 garlic clove, unpeeled with the top cut off
- 1 to 2 tablespoons extra-virgin olive oil - I used 2 tablespoons, which seemed like a bit much
- 1 tablespoon maple syrup
- 5 to 8 leaves of fresh sage, snipped into pieces - I only used about 4 leaves for this batch, and will definitely use more next time
- kosher salt and freshly ground pepper
Directions
Preheat over to 425°F.
Combine all ingredients except salt and pepper in a large bowl with lid. Toss lightly to coat. Add salt and pepper to taste. Shake lightly again.
Place ingredients on a large baking sheet or dish. If you use a baking sheet with no sides and place the ingredients in a single layer, it will turn out crisper; however, it will also be more difficult to stir during baking.
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| Ready for the oven |
Place pan in preheated oven and bake until done, about 30 minutes. Stir at least once during the baking time, and again at the end. Remove and discard the garlic skin before serving; this will most likely fall off after you stir the dish during baking.
Enjoy! Feel free to share this post for others.
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