As I’ve mentioned before, one of my favorite, go-to methods for cooking any vegetable is roasting. It’s simple and, once you know the basic recipe, the possibilities are endless. In general, you toss whatever vegetable(s) you’ve chosen with a little olive oil, salt, pepper, and any other spices or herbs you like. Then you spread them out in one layer on a baking sheet and roast in a 400 °F oven for 30-45 minutes, stirring occasionally. The cooking time will depend on the vegetable(s) you’re using and how big or small you cut the pieces.
Roasted Butternut Squash and Broccoli
1.25 lbs butternut squash, 1-inch cubes
3/4 lb broccoli florets
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
Pepper to taste
1. Preheat over to 400 °F.
2. Toss squash and broccoli with olive oil, salt and pepper.
3. Spread mixture in a single layer on a baking sheet. Cook for 30 minutes, stirring occasionally.