Maple and Garlic Spiced Autumnal Vegetables

Name: Maple and Garlic Spiced Autumnal Vegetables
Ingredients: 2 tablespoons Gateway to the North Maple Garlic Seasoning; 1 acorn squash, cut into wedges about 1 ½ inches thick; 1 medium butternut squash, the neck peeled and cut into 1 ½ inch dice, round bell saved in fridge for soups or stews; 2 Delicata squash cut into 1-inch rounds, seeds scooped out; 2 medium red beets, peeled and cut into 1 ½ inch cubes; 3 medium parsnips, peeled and sliced into ½ thick rounds; 2 shallots, sliced thinly; extra virgin olive oil; Sea Salt; Tellicherry Peppercorns; ¼ cup pepitas

Yield: Serves 8 to 10

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Ingredients

2 tablespoons Gateway to the North Maple Garlic Seasoning
1 acorn squash, cut into wedges about 1 ½ inches thick
1 medium butternut squash, the neck peeled and cut into 1 ½ inch dice, round bell saved in fridge for soups or stews
2 Delicata squash cut into 1-inch rounds, seeds scooped out
2 medium red beets, peeled and cut into 1 ½ inch cubes
3 medium parsnips, peeled and sliced into ½ thick rounds
2 shallots, sliced thinly
extra virgin olive oil
Sea Salt
Tellicherry Peppercorns
¼ cup pepitas

Preparation Instructions:

Line 2 baking sheets with parchment paper. Preheat oven to 375F

Toss vegetables in a large mixing bowl with extra virgin olive oil. Add salt, pepper, and Gateway to the North seasoning and be sure to coat vegetables well.

Arrange vegetables on lined sheets being sure not to over crowd the pans. Roast for 20 minutes, stir vegetables to brown evenly.

Sprinkle pepitas over the vegetables and continue roasting for another 10 minutes or until tender. Serve hot.

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Maple and Garlic Spiced Autumnal Vegetables

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