ROASTED PARSNIPS AND BUTTERNUT SQUASH WITH BLACK OLIVES

ROASTED PARSNIPS AND BUTTERNUT SQUASH WITH BLACK OLIVES (for four)

vegetables-parsnips-roasted-parsnips-and-butternut-squash-with-black-olives-1 vegetables-parsnips-roasted-parsnips-and-butternut-squash-with-black-olives-2

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


  1. Put oven rack in upper third of oven and preheat oven to 425*.
  1. 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.
  1. 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.
  1. 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

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s