Roasted Fall Vegetables with Butternut Squash
Oven roasted butternut squash, beet, eggplant and onion rings served in a tomato-pesto-sauce. These colorful vegetables go well with meat, fish, tofu, rice, pasta or gnocchi.
Kochutensilien
- cutting board and a big sharp knife
- one large oven tray
- large skillet
Zutaten
for the colorful autumn roasted vegetables
- ½ butternut squash (approx. 500-600g or 17.5-21.5 oz)
- 1 large fresh beetroot (approx. 150-200g or 5.5 to 7 oz)
- 1 large eggplant
- 1 large sweet onion
- 2 teaspoon vegetable oil
- salt, pepper (some garlic powder)
- 130-200 g canned, strained tomatoes (4.6 to 7 oz)
- 20 to 25 g pesto rosso (1 tbsp)
Anleitungen
- Preheat the oven to 200°C or 400°F.
Peel and Cut the Squash
- Cut the squash in half, place it with the cut side facing down on a cutting board and carefully cut off the peel. Cut the squash in half lengthwise and scrape out the seed. Then cut it into thin slices.
Peel and Cut the Remaining Vegetables
- Remove the skin form the beet by using a peeler or your knife. Cut of the end, halve or quarter the beet depending on its size and then cut it into thin slices. (Tip: use kitchen gloves)
- Wash the eggplant, cut it in half lengthwise and then into slices (not too thin). Peel and halve the onion, cut it into rings.
- Put all the vegetables on a baking tray, season with salt and pepper and drizzle them with olive oil. Use your hands to toss everything together and place the tray in the oven for 30 to 35 minutes.
Refine With Pesto
- Once the squash and beet are nicely soft, remove the tray from the oven and transfer the veggies to a large skillet. Add the strained tomatoes and the pesto and let it simmer over medium heat for three to four minutes. Season to taste with salt and pepper.
Nährwerte
Calories: 178kcalCarbohydrates: 27gProtein: 5.1gFat: 4.6gSaturated Fat: 0.6gFiber: 6.8gSugar: 15.8gVitamin A: 536.5IUVitamin C: 44.9mgCalcium: 109.3mgIron: 2mg
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