Pumpkins and Roasted Winter Vegetables Recipe

This Pumpkins and Roasted Winter Vegetables Recipe will be a hit on a cool winter evening (or any other time!). Shirley Kellicott is a Half Moon Bay cook. She loves to come up with new twists to old favorites and is very generous in sharing her creations. If you can’t find pumpkins, feel free to substitute any kind of winter squash.

1 fennel bulb, cored and cut into 1/3 inch thick wedges

4 – 5 cups pumpkin, peeled and cut into 1-inch cubes

3 medium parsnip peeled and cut into ½-inch cubes

8 oz chopped carrots

4 cloves garlic, peeled and coarsely chopped

1 teaspoon olive oil

2 tablespoons fresh chopped sage

1 teaspoon kosher salt

1⁄8 teaspoon black pepper

2⁄3 cups vegetable or chicken broth

Assembly:

Preheat oven to 374 degrees F. Arrange vegetables and garlic in a shallow pan, sprinkle herb, salt, pepper and chicken broth. Bake until as soft as you like them.

Note: Be sure to use “cooking” pumpkins. They are occasionally available at Trader Joe’s cut up. Butternut squash can also be used.

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