Roasted early fall veggies

I had some yummies in my CSA box (butternut squash, acorn squash, some other squash, potatoes) so I was inspired! Squash is so flavorful on its own I just wanted to add some Brussels and onion & salt & pepper. I also had leftover eggplant so threw that in. Delicious taste of the season!

Various fall squash (butternut, acorn, etc.)
Potatoes (I’d use sweet potatoes. Don’t normally use white potatoes as they are bland & less nutritious but I had white potatoes in my CSA box)
Brussels sprouts
Eggplant (optional…I had some lying around)
Olive oil
Salt & pepper
Quinoa (I used 1/2 cup dry)
Tempeh (optional–adds protein!)
Toasted pumpkin seeds (optional)
Hot sauce or crushed chili pepper or other seasoning (optional)

Start by baking your butternut squash to soften it first. Otherwise it’s a pain to peel & chop. Bake for a while on 200 while you prep everything else.
For the potatoes & other squash you can soften those too if you like OR just dice small because they take longer to cook
Slice the onion
Brussels: chop off ends & halve (quarter big ones try to aim for same size)
Chop eggplant if using
Take out b-squash & peel & chop (when cool enough)
Preheat oven to 350
Put in a bowl & stir in olive oil, salt & pepper (and other seasoning if using)
Spread on roasting pan(s) and/or baking sheets
Check after about 15 min and stir. Continue checking & stirring until veggies are tender & browned!
Meanwhile cook quinoa according to package (2x water & simmer ~ 20 min)
Steam, bake, poach, or grill tempeh & crumble (if using) (feel free to season as well)
When veggies are done stir in options (tempeh, pumpkin seeds) & serve with hot sauce IF desired!

Another variation: add dried fruit and/or apples!

Happy fall!!! 🙂


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