Warming Roasted Butternut Squash
with Sweet Potato and Apple
Nothing says cozy like the warm smell of spiced apples and sweet potato roasting on a cool evening. This easy side dish comes together quickly and is filled with all the flavours of fall.
Allergènes:
Pignons
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation35 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 2 personnes
1 pièce(s)
Fenouil
1 pièce(s)
Pomme Gala
1 pièce(s)
Miel
1 pièce(s)
Oignon rouge
1 cc
Cannelle moulue
(Peut contenir Blé, Lait, Soya, Arachides, Triticale, Sulfites, Noix, Moutarde, Sésame)
1 cc
Cumin grillé, moulu
1 pièce(s)
Patate douce
28 g
Pignons
(Contient Pignons Peut contenir Noix)
Pas inclus dans votre livraison
0.13 cc
Poivre*
2 cs
Huile*
0.13 cc
Sel*
Informations nutritionnelles
Énergie (kcal)450 kcal
Graisses24 g
dont saturés3 g
Glucides57 g
dont sucres28 g
Fibres12 g
Protéines7 g
Cholestérol0 mg
Sel300 mg
Gras Trans0 g
Potassium1350 mg
Calcium175 mg
Fer4.5 mg
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Poêle antiadhésive moyenne
Instructions
1
- Trim fennel stalks, then quarter fennel bulb. Peel any wilted outer layers, then cut fennel crosswise into 1/4-inch slices.
- Core, then cut apple into 1-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Peel, then cut sweet potato into 1/2-inch slices.
2
- Add sweet potatoes, apples, 1/4 tsp cinnamon, 1/2 tsp cumin and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Bake in the upper rack of the oven, tossing halfway through, until sweet potato is golden-brown, 26-28 min.
- Add fennel, onions, remaining cumin and 1 tbsp oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Bake in the middle rack of the oven, tossing halfway through, until fennel is tender, 26-28 min.
3
- Meanwhile, heat a medium non-stick pan over medium heat.
- When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
4
- When veggies are done remove baking sheets from the oven and combine all the veggies onto one sheet.
- Stir through honey until combined.
- Transfer roasted veggies to a serving dish.
- Sprinkle over toasted pine nuts