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February 23, 2011

Roasted Winter Vegetables with Apples and Thyme

I never really cooked with Butternut squash until I tried this recipe. Now I love it. The color is so vibrant and the health benefits include a rich source of vitamin A.

Serves 8
Prep time:15 minutes
Total time:35 minutes


  • 2 medium sweet potatoes, peeled and diced
  • 1 medium Butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • ½ teaspoon fresh thyme, finely chopped
  • 2 golden delicious apples, peeled and diced
  • 1 medium yellow onion, peeled and sliced
  • ½ cup fresh Parmesan cheese, grated


    Heat olive oil in a large skillet on medium high heat. Add onions, sweet potatoes, squash and apples. Pan roast until tender and vegetables are slightly caramelized, about 15 minutes. Add thyme and cheese, remove from heat and cover with a lid. Allow 5 minutes for the cheese to melt.

    Terri's Tips:

  • Cut butternut squash in half and roast in a 350 degree F oven for 20 minutes. This will tenderize the squash and make it much easier to peel and dice
  • Cook the sweet potatoes (do not peel) in the microwave for 4 minutes to cut down on roasting time.
  • Gala or other firm red apple also work well in this recipe

    Cooking Wiser

  • Save time by cutting up the vegetables in advance; refrigerate up to 3 days until ready to use
  • Posted by terri at February 23, 2011 06:09 PM