Roasted Acorn Squash, Sweet Potatoes & Broccolini

Original cookbook page 252

Three simple roasted vegetable recipes - caramelized acorn squash wedges, tender roasted sweet potatoes, and crisp-tender broccolini.

Ingredients

• FOR ROASTED ACORN SQUASH:
• 1 large acorn squash
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• A few grinds of pepper
• FOR ROASTED SWEET POTATOES:
• 2 pounds unpeeled sweet potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• A few grinds of pepper
• FOR ROASTED BROCCOLINI:
• 2 pounds broccolini
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• A few grinds of pepper

Instructions

1. FOR ACORN SQUASH: Halve 1 large acorn squash lengthwise; scrape out the seeds. Cut lengthwise into 1-inch-thick wedges. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 425°F, turning occasionally, until browned and tender, 45 to 50 minutes.
2. FOR SWEET POTATOES: Cut 2 pounds unpeeled sweet potatoes into 1½-inch chunks. Toss with 3 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 425°F, stirring once, until browning and very tender, 50 to 60 minutes.
3. FOR BROCCOLINI: Trim 2 pounds broccolini. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 450°F until the tops are browned and the stalks are crisp-tender, 20 to 25 minutes.