It's the season for squash so I'm always on the lookout for new ways to use them. I saw the following recipe in an issue of Vegetarian Times. It pairs squash, red onion, and sunchokes which are all roasted together until golden and scrumptious. I've never worked with sunchokes before (aka Jerusalem artichokes) but they are really tasty- almost starchy like a potato. Don't be afraid of their appearance, the sunchokes really do taste wonderful.
Herb Roasted Squash and Sunchokes
Makes 4 servings
one lb butternut squash peeled and cut into bite sized chunk (about two cups)
one lb small sunchokes, unpeeled cut in quarters
one medium red onion; cut into wedges
one tbsp olive oil
one tbsp fresh rosemary, minced
one tbsp fresh thyme, minced
salt and pepper
Preheat oven to 400degrees. Line a large baking sheet with foil amd spritz with non stick spray.
Place vegetables on pan. Drizzle oil over vegetables and sprinkle herbs on top. Season with salt and pepper to taste and stir vegetables until evenly coated with oil and herbs. (you can use a spoon to do this but your hands work best!)
Roast about an hour or until vegetables are tender and golden. (Stir every twenty minutes)
Nutrition Information--approximately 164 calories per serving, 3g protein, 5g fat, 13g sugar, 8 mg sodium