Roasted Butternut Squash and Parsnips

I usually rock out butternut squash more frequently, but the whole popping-out-a-baby situation has hindered my butternut squash cooking frequency this fall/winter. I guess you could say butternut squash is one of those high-maintenance types of veg with its seeding and skin-peeling requirements.

Nonetheless, I came up with this dish in time for New Year’s Day. I threw in some parsnips for good measure in an effort to shake things up. Whoa. Getting wild and crazy there, Susan.

Parsnips resemble carrots but in a lighter hue. They’re very neutral looking, actually. You peel them just like carrots, too.

The ingredient that makes these veggies stand out is the fresh sage. You don’t need a ton of sage. In fact, I snipped in just five leaves upon taking my baking sheet out of the oven. Add the sage while the squash and parsnips are still hot because the heat mellows out the sage flavor, which can be strong.

Roasted Butternut Squash and Parsnips
Makes 4-6 servings

1 butternut squash, peeled, seeded and chopped into ¾-inch dice
3-4 parsnips, chopped
4-5 fresh sage leaves
Salt and pepper to taste
2 to 3 Tbsp. olive oil

Preheat oven to 400 degrees Fahrenheit.

On a large baking sheet, toss squash and parsnips with olive oil. Season with salt and pepper. Spread vegetables out on baking sheet in one layer. Roast in hot oven for 20 minutes. Remove baking sheet from oven. Toss vegetables. Return baking sheet to oven for 5 to 10 minutes or until vegetables are tender.

Remove baking sheet from oven. Snip sage leaves on top of vegetables with kitchen shears. Toss and place in serving dish.

This dish may be made ahead and reheated before serving.