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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.garlic-cloves.jpg

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

carrots-parsnips.jpg8 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:salt-and-pepper.jpg

Preheat oven to 374 degrees F. Arrange vegetables and garlic in a shallow pan and 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.

Gwen O’Neill has been a gardener for over 40 years and has always been a passionate cook. Her own health challenges led her to experiencing a variety of healing modalities. After finding that her health improved with eating more whole food and improving her nutrition using a real, whole food based supplement called Juice Plus, she committed to sharing this experience with others. The Tower Garden by Juice Plus makes it easy to grow produce right outside your kitchen door.

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Juice Plus real food!

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