Baked Squash with Vegetables

| December 23, 2010 | 2 Comments

1 medium squash
2 sweet potatoes
2 medium carrots
2 parsnips
10 very small onions
3 – 7 cloves garlic, sliced (optional)
1 tsp rosemary
3 tbsp. vegetable oil or butter
Salt to taste

1.    Cut carrots, parsnips, sweet potatoes and squash into 2 inch pieces.
2.    Remove skins from onions and leave whole.
3.    Place all vegetables into a glass casserole dish.
4.    Mix in sliced garlic, rosemary, vegetable oil, and sprinkle with salt.
5.    Bake in 450º F. oven for 35 to 45 minutes till tender.
6.    Stir occasionally while baking.

Copyright © Diana Herrington  You are welcome to share this article with anyone who you think may benefit from this information as long as you give credit to Real Food for Life by including the link to the home page  or the direct link to this post.

About Diana Herrington

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

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Category: Gluten Free, Main Courses, Meatless Monday, Recipes

Comments (2)

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  1. It would be best to use butter or better still clarified butter for this because the essential fatty acids in vegetable oils can get damaged at this high temperature. Saturated fats are less likely to damage.

  2. Sandy at high temperatures like this I use almond oil as it has a high heat tolerance. That said I use ghee or clarified butter or coconut oil depending on the flavourings I use. Not sure butter is a good idea as the milk solids in it burn at high temperatures.

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