Fall Vegetable Oven Hash

I tried this recipe from the Trib and we quite liked it. I served it with quinoa for a main dish.

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The Healthy Plate: You won’t miss the meat or bread in this vegetable-rich oven hash

By MELISSA D’ARABIAN

Heading into crisper weather, I start to crave the holiday classics that beg to be made this time of year. One of my favorites is stuffing (technically “dressing” since I haven’t stuffed it in the turkey ever since Alton Brown talked me out of it over a decade ago when I read his recipe for roasted turkey). Seasoned cubes of dried bread sauteed with celery, onion, herbs and butter, then baked up to crispy-outside-soft-inside perfection?

Yes, please!

Except... My extended family has three vegetarians and my daughter is gluten-free. So my challenge was how to make a dish that scratches the stuffing itch for them without making it seem like the ugly duckling of the Thanksgiving table. The solution ended up being a roasted vegetable medley that I promise will be the most-requested recipe of your holiday. It is that good, and full of nutrients, too.

To make that happen, I rely on a mix of roasted vegetables for a caramelized sweetness that feels roasty and homey. And I add meaty mushrooms sauteed in garlic and the trifecta of holiday cooking herbs: rosemary, sage and thyme.

A Granny Smith apple cut into tiny cubes brings just enough acid for depth, while a surprise little hero tucked into the recipe — toasted walnuts — adds texture, along with some nice healthy fats to fill up vegetarians who will be skipping the turkey.

Easy, healthy and satisfying. Your healthy or vegan or gluten-free guests will feel satisfied, not sidelined.

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Veggie oven hash

2 1/2 cups (3/4 pound) cubed butternut squash (1-inch cubes)

Olive oil

Kosher salt and ground black pepper

2 cups (1/3 pound) small cauliflower florets

2 cups (1/3 pound) small broccoli florets

1 medium yellow onion, chopped

2 stalks celery, chopped

4 cloves garlic, minced

8 ounces cremini mushrooms, sliced (cut in half if slices are larger than bite-sized)

1 Granny Smith apple, peeled, cored and diced

2 tablespoons chopped fresh thyme

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh sage

1 tablespoon lemon juice

1/2 cup toasted walnuts, roughly chopped

Heat the oven to 400 degrees. Line 2 rimmed baking sheets with kitchen parchment or foil.

Mound the squash on one of the prepared baking sheets then drizzle with about 1 teaspoon of oil. Toss to coat, then season with salt and pepper.

Arrange in an even layer, then roast until tender, 30 to 35 minutes, turning once or twice.

While the squash is roasting, mound the cauliflower and broccoli on the second sheet.

Drizzle them with 2 teaspoons of oil, season with salt and pepper, then arrange in an even layer and roast for 25 minutes, turning halfway through, or until the cauliflower is golden.

All of the vegetables should finish roasting around the same time. Set aside to cool.

Meanwhile, in a large saute pan over medium, heat 1 tablespoon of oil. Add the onion and celery and cook until translucent, about 5 minutes.

Add the garlic and mushrooms, then saute until the mushrooms are starting to get tender, about 7 minutes.

Add the apple, thyme, rosemary and sage, then cook another 5 minutes, or until the mushrooms are tender (but not floppy). Stir in the lemon juice, remove from the heat and transfer to a large bowl.

Add the slightly cooled roasted vegetables and the toasted walnuts.

Stir and adjust seasoning if needed.

Start to finish • 40 minutes

Servings • 8

Nutrition information per serving • 140 calories; 80 calories from fat (57 percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 150 mg sodium; 16 g carbohydrate; 4 g fiber; 6 g sugar; 4 g protein.

1

Squash and Bean Chili Stew

My friend, Candace, got this recipe from Betty Crocker.  It uses lots of veggies and tastes good. I always thought you needed to  peel the squash but she doesn't and it cooks to a soft texture.

 

Ingredients

2 tablespoons vegetable oil
1/4 cup chopped onion
1 clove garlic , finely chopped
1 large red bell pepper , cut into 2 x 1/2-inch strips
2 medium poblano or Anaheim chili , seeded and cut into 2 x 1/2-inch strips
1 jalapeno chiles , seeded and chopped
1 cup cubed Hubbard or acorn squash (1/2 pound)
2 (14 1/2-ounce) cans each reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1 cup thinly sliced zucchini
1 cup thinly sliced yellow summer squash
1 (15 1/4-ounce) can whole kernel corn , drained
1 (15-ounce) can pinto bean , drained

Directions:

 

Heat oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in bell pepper and poblano and jalapeño chilis. Cook 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling reduce heat. Cover and simmer about 15 minutes or until squash is tender. Stir in remaining ingredients. Simmer uncovered about 10 minutes, stirring occasionally, until zucchini is tender.

1 Serving: Calories 210 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 400mg Carbohydrate 36g (Dietary Fiber 8g) Protein 11g.

Nutritional Facts:

Serves: 6

A recipe from Everyday Health that we liked a lot.

Roasted Pear-Butternut Soup With Crumbled Stilton Recipe

 

Prep Time: 15 mins

Cook Time: 1 h 5 mins

Total Time: 1 h 20 mins

Ingredients

• 2 medium pear(s), ripe, peeled, quartered and cored
• 2 pounds squash, butternut, peeled, seeded, and cut into 2-inch chunks
• 2 medium tomato(es), cored and quartered
• 1 large leek(s), pale green and white parts only, halved lengthwise, sliced and washed thoroughly
• 2 clove(s) garlic, crushed
• 2 tablespoon oil, olive, extra-virgin
• 1/2 teaspoon salt, divided
• pepper, black ground, to taste
• 4 cup(s) broth, vegetable, or reduced-sodium chicken broth, divided
• 2/3 cup(s) cheese, stilton, or other blue-veined cheese, crumbled
• 1 tablespoon chives, fresh, or scallion greens, thinly sliced

Preparation

1. Preheat oven to 400°F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).

Serves 6

Nutritional Info (Per serving): Calories: 236, Saturated Fat: 4g, Sodium: 721mg, Dietary Fiber: 6g, Total Fat: 10g, Carbs: 34g, Cholesterol: 11mg, Protein: 6g