This recipe comes from Canadian Living and is a great side dish to any main- especially roast turkey!
1 small acorn squash
2 sweet potatoes
3 small onions
3 tbsp extra virgin olive oil
1 1/2 tsp dried sage
1/2 tsp each salt & pepper
1 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
1/2 tsp Dijon mustard
Pinch each of salt, pepper & granulated sugar
- Peel squash, parsnips, carrots and sweet potatoes. Cut into 1" cubes; place in a large bowl.
- Leaving root end intact, cut onions into 1/2" wedges. Add to bowl along with oil, sage, salt and pepper; toss to coat.
- Spread out on a greased roasting pan; roast in 425F oven, stirring once, until tnder, 60 to 75 minutes.
- Meanwhile in a serving bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar; add vegetables and toss to coat.