Whenever butternut squash is in season I try to make as many different recipes as I can with it. I love it's rich sweet flavors and colors, and I love how versatile it is. It blends itself perfectly into creamed soups, adding to it’s creaminess but not overpowering it in any way. It also goes great in a dish like risotto where it lends bits and pieces of its sweet earthy flavors without taking away from the risotto itself. Or in a dish like this one where the roasting brings out it’s most delicious and fragrant flavors by caramelizing the edges of each piece. It also deepens it’s vibrant orange color making it quite beautiful too!

This recipe is not only delicious, it is perfect for this time of year! The vegetables need very little attention while cooking, giving you more time to tend to your other dishes, baking or guests!

HERBED ROASTED VEGETABLES

THE INGREDIENTS -

• 1/2 Of a medium butternut squash

• 1 fennel bulb

• 1 medium zucchini

• 3 garlic cloves

• Olive oil

• 3 to 4 Fresh rosemary sprigs - 4 to 5 inches long

• 7 to 8 Fresh sage leaves - I had small sage leaves. Adjust the amount depending on size

• Salt & pepper

1. Preheat oven to 400 degrees.

2. Peel butternut, remove the seeds, and cut into 1 inch cubes. Remove the tops from the fennel bulbs, cut out the harder core (if desired) and cut into slices. Cut the zucchini into cubes approx. the same size as the butternut. Add all of the above to a sheet cake pan

3. Peel and chop garlic and place around the vegetables. Add the sage leaves and rosemary sprigs.

4. Add a good drizzle of olive oil over the vegetable and sprinkle with salt and pepper. Mix everything together to coat the vegetable with the olive oil.

5. Roast in the oven until fork tender, stirring a couple of times, approx. 35 to 45 minutes. Add additional salt and pepper if desired and serve.