NOW is when to savor winter squash, beets, cauliflower and the last of the zucchini. I’ve cut them into rounded shapes and woven them into a red-orange-white-green mosaic. Drizzled with olive oil, sprinkled with sea salt, pepper and herbs, it’s a feast for eyes, nose and palate.
Ingredients to serve 2-3
½ acorn squash (or any winter variety)
2 small beets
¼ head of cauliflower
1 Tablespoon extra virgin olive oil
¼ teaspoon coarse sea salt
a few grinds fresh pepper
¼ cup Italian parsley, chopped
¼ cup fresh dill, chopped
a few fresh oregano leaves, chopped
Wash the cauliflower and zucchini. Peel the squash and beets. Cut both into shapes with rounded, curved edges. Cut the cauliflower into bite-sized florets. Cut the zucchini into rounds, then halve each one.
Place the veggies in a baking dish, arranging them in a pattern, either round or rectangular.
Drizzle with olive oil, sea salt and pepper. Now sprinkle the parsley, dill and oregano over the whole dish.
Bake in a 350° oven for about 30-40 minutes, until soft and slightly browned.
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