ROASTED PARSNIPS AND BUTTERNUT SQUASH WITH BLACK OLIVES (for four)
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1-1/4 pounds parsnips (4 medium), peeled
1-1/4 pounds butternut squash, peeled, halved lengthwise and seeded
rounded ¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
12 Kalamata olives, pitted and cut lengthwise into slivers
1 tablespoon coarsely chopped fresh flat-leaf parsley
- Put oven rack in upper third of oven and preheat oven to 425*.
- Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into ½ inch thick slices, then cut the slices into wedges. Or, simply cut both vegetables into ¾ inch dice. Toss vegetables with salt, pepper and 1-1/2 tablespoons oil, then spread in 1 layer in a large, shallow baking pan. Roast, turning occasionally, until vegetables are tender and browned, 20 to 25 minutes.
- While vegetables are roasting, heat remaining 1-1/2 tablespoons oil with garlic in a 1 quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat.
- When vegetables are done roasting, remove garlic from oil (discard garlic) and toss vegetables with garlic oil, olives and parsley.
adapted from Gourmet Magazine, October, 2003