I love fall! I love all the sweet root vegetables and mixing and matching them to make different soups and side dishes. Here is a side dish that you can make using really whatever root vegetables you want. On this particular day I used three different kind of winter squashes ( butternut , carnival, and delicata) as well as eggplant. However, I made it last night for a good friend and used sweet potatoes, butternut squash, and turnips. If you choose you can add carrots or beets as well. The list can go on forever but for our purposes today I will stick with the original recipe .
You will need
1 butternut squash (cut into cubes)
1 delicata squash ( cut into cubes)
1 carnival squash (cut into cubes)
In a large sauce pot dump all the squash varieties and bring to a boil for about 5-8 minutes. I like to do this to soften the squash and reduce the cooking time. Otherwise it can take a very long time to roast and it will cook at a different speed then the eggplant.
1 medium size eggplant diced
1 large onion sliced into petal shapes
5 cloves of garlic left whole
Drain the squash and let cool for a bit. Then place all ingredients above including squash into a large mixing bowl. You will then cover evenly with the following marinade.
1 heaping tablespoon of extra virgin coconut oil ( will be solid at room temperature and turns to liquid when heated)
1 1/2 teaspoon of pure maple syrup
1 teaspoon of balsamic vinegar
1 teaspoon of ground cumin
season with salt and pepper to taste
Place on a baking sheet and roast in the oven at 350' for about 45 minutes turning occasionally. The time may vary depending on the type of oven you use. I have a very old oven and I find it sometimes takes a bit longer , so keep checking on it every so often. You want the vegetables to turn golden brown and caramelized , even a bit burnt. The coconut oil gives these veggies a delicious sweet flavor and adds extra nutritional value.
gorgeous!
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