My quest for vegetable side dishes to serve for my holiday meal led me to this Rutabaga and Roasted Winter Squash recipe. Inspired by a recipe I found in the cookbook The Silver Spoon from Phaidon Press it is a healthy alternative to the butter rich vegetable side dishes often found alongside your turkey. And, with all of the mashed potatoes and dressing and gravy, a lower carb side dish may be a good idea!
As far as ease of preparation goes, one average sized rutabaga, and one average sized butternut squash will go a long way, so prep time is rather short. And you can slice and store both vegetables the day before to reduce prep time on the day of the holiday. The only other ingredients are onion, olive oil, fresh thyme, and sesame seeds, so a limited pantry will suffice.
This recipe is a great reflection of authentic Italian cooking and the Meditteranean diet. It pairs well with any grilled or roasted meats, or a pasta dish. Just make sure you serve it with a nice glass of red wine!
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Easy Rutabaga and Roasted Winter Squash with Caramelized Onion
All ingredients
Instructions
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Wash and peel butternut squash.
Separate bulb end from neck, halve and seed.
Slice bulb in 1/2 inch thick slices. Cut neck in similar fashion so as to create 1/2 inch thick batonets.
Wash and peel rutabaga and cut into thirds lengthwise. Cut into wedges similar in size to the squash.
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Toss squash with olive oil, thyme, salt and pepper and lay out flat on parchment lined sheet pan.
Roast in 375 degree oven for 30 minutes or until tender. Do not overcook.
While squash is roasting blanch rutabaga in boiling water until tender.
Drain and set aside.
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In a large saute' pan on medium heat, saute' onion until caramelized.
Add blanched rutabaga and continue to saute' until rutabaga is fully heated.
Toss in roasted squash.
Season to taste.
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Transfer to serving platter and top with toasted sesame seeds.
