Roasted Squash, Green Beans & Mushrooms
8-12 Servings
Total time: 45 min
Adapted from Inspired Cooks
Ingredients
1 medium (about 2 pounds) Squash, peeled, cut lengthwise in half, seeded and squash cut into 3/4-inch pieces (about 4-6 cups) This is great with Butternut Squash, Autumn Frost, Red Kuri, Buttercup, Delicate, or other Winter
1/2 cup olive oil
2 teaspoons salt
3/4teaspoon fresh ground black pepper
1 pounds green beans, stems trimmed
12-16oz mushrooms, each cut into quarters - they oyster, shitaki, lions main
1/4 cup red wine vinegar
2tablespoons Dijon mustard
1bu Basil/Parsley/Thyme/Sage leaves thinly sliced/diced
2 large shallots (about 3 ounces), finely chopped (or about 1/2 cup oinion)
Instructions
1. Preheat oven to 425°. In large bowl, toss squash with 1-1/2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Evenly spread squash in large rimmed baking pan Roast for 10 min.
2. In same bowl, toss beans with 1-1/2 tablespoons oil; evenly spread on separate large rimmed baking pan. Roast squash and beans 10 minutes.
3. In same bowl, toss mushrooms with 1-1/2 tablespoons oil; evenly spread on the same or another large rimmed baking pan.
4. Stir squash and beans. Roast squash, beans and mushrooms 15 to 20 minutes longer or until vegetables are tender and lightly browned, stirring once.
5. Meanwhile, in separate large bowl, whisk together vinegar, mustard, and remaining 1-1/2 teaspoons salt and 1/2 teaspoon pepper until well blended. Whisking constantly and vigorously, very slowly drizzle remaining oil into vinegar mixture until dressing is emulsified; stir in herbs and shallots/onions. Add vegetables and toss to combine.
Dinner Prep Tip
Squash and mushrooms can be cut and beans can be trimmed and refrigerated in separate zip-top plastic bags up to 1 day in advance. Vinaigrette can be prepared, covered and refrigerated up to 3 days in advance.
