This is the time to feast on the bountiful array of fall-harvested vegetables-squash and potatoes, pumpkins and beets, carrots, parsnips, apples, and pomegranates. In the recipe below, dates add a surprising sweetness to roasted vegetables, a cold-weather favorite. Try experimenting with the squash recipe—it works wonderfully with a variety of squashes, including butternut, buttercup, kabocha, and delicata. These are both great go-to recipes for holiday dinners.
Roasted Vegetables with Dates—Serves 4
1 small carrot, cut into 1/2-inch x 2-inch sticks
1 small beet, cut into 1/2-inch x 2-inch sticks
1 small onion, sliced 1/2 red bell pepper, sliced
1 ½ tablespoons extra-virgin olive oil
Pinch of salt
¼ cup pitted dates, sliced
Preheat oven to 400 degrees. Combine the ingredients in large bowl and toss well. Place in a large baking pan and cover with foil. Bake until vegetables are tender, 30 to 40 minutes. Gently toss the vegetables together and transfer to a serving dish. Serve hot.
Baked Winter Squash with Honey Walnuts—Serves 4–6
¾ cup walnuts
2 tablespoons honey
1 tablespoon Rapadura™ organic whole cane sugar (or other sugar)
2 tablespoons extra-virgin olive oil 6 cups hard winter squash (such as butternut, buttercup, or kabocha), peeled and cut into large cubes
Pinch of sea salt
½ teaspoon of cinnamon
Combine the walnuts with the honey and sugar and ½ tablespoon of the olive oil in a small bowl. Toss well and spread out on a lightly oiled baking sheet. Bake at 350 degrees, stirring occasionally, until the walnuts are toasted and glazed with honey, 8 to 10 minutes. Let cool completely.
Combine the squash, remaining 1½ tablespoons of the olive oil, salt, and cinnamon in a large bowl, and toss well. Place in a baking dish with 2 tablespoons of water and cover with a lid or foil. Bake at 375 degrees until squash is tender, 30 to 40 minutes. (Baking time will vary, depending on the type of squash and the size of the cubes.) Gently toss the squash and transfer to a serving bowl. Garnish with the honey walnuts.