Harvest Medley Recipes

HARVEST SQUASH MEDLEY

Harvest Squash Medley image

To me, cooking is an art, and I love trying new recipes. For this one, I dressed up baked butternut squash, sweet potatoes and apples with citrus and spices. -Ruth Cowley, Pipe Creek, Texas

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

6 cups water
1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
1/4 cup honey
1/4 cup orange juice
3 tablespoons butter
1 tablespoon grated orange zest
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 small apples, peeled and sliced
1/2 cup chopped walnuts, toasted

Steps:

In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish., In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes. , Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.

Nutrition Facts :

ROASTED VEGETABLE MEDLEY

Roasted Vegetable Medley image

This flavorful and easy to make Roasted Vegetable Medley is the perfect vegetable side dish for your chicken, pork, or beef dinners! The colorful assortment of veggies can be cooked until tender, or crispy and caramelized. Whichever way you like them best!

Provided by Angela

Categories Dinner Recipes Side Dish vegetable side dish

Time 50m

Number Of Ingredients 9

Ingredients

1 lb brussel sprouts ((washed, trimmed and halved))
3 large carrots ((washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness))
2 large parsnips ((washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness))
3 whole beets ((washed and trimmed, halved and then cut into bite size chunks))
1 Tbsp garlic ((finely minced or thinly sliced))
2 Tbsp olive oil ((extra virgin))
2 tsp thyme ((fresh or dried thyme))
1 tsp rosemary ((fresh or dried rosemary))
1/2 tsp each, salt & pepper ((to taste))

Steps:

Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper, if desired.
Wash and prep vegetables (brussel sprouts, carrots, parsnips, beets, and garlic), then place them onto your prepared baking sheet. Drizzle with the olive oil and add seasoning (salt, pepper, thyme and rosemary). Toss until evenly coated with the olive oil and seasoning.
Place in the oven and bake for 40-45 minutes at 400 degrees F (205 degrees C) or until the vegetables are tender when forked and they have reached your desired level of tenderness. Remove from the oven and serve immediately.

Nutrition Facts : Calories 74 kcal, Carbohydrate 10 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

HARVEST MEDLEY

HARVEST MEDLEY image

Categories Tomato Vegetable Bake Quick & Easy Dinner Vegan

Yield 6 servins

Number Of Ingredients 7

Ingredients

1 green bell pepper
1 med onion sliced
1 eggplant pared and diced
1lb hubbard or acorn squash pared and cubed
4 tomatoes, dip in boiling water for 1 min. then peel & cut into 1/8's
1/2 c cheddar cheese
1/4 c bread crumbs (optional)

Steps:

Preheat oven 350 F. Fry first 3 vegs. one @ a time in butter, salt and pepper each lightly.For squash you may need to add water and cover pan till tender. I do not fry Tomatoes, just add to 2 qt.casserole dish. top with cheese. Bake about20-25 mins- till bubblt

HARVEST VEGETABLE MEDLEY

Harvest Vegetable Medley image

This recipe is from Vegetarian Times. Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese and broil in the oven.

Provided by Eat Your Vegetables

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb Brussels sprout, trimmed
1 butternut squash, halved and cut into chunks (1 1/2 lbs)
1 head cauliflower, cut into 2 inch florets (1 lb)
1 lb fingerling potato, halved
4 leeks, trimmed and quartered lengthwise (white part only)
1/2 lb baby carrots
1/2 lb baby parsnip, peeled and trimmed
24 garlic cloves, peeled and halved (2 heads)
3 garlic cloves, minced (1 T)
4 tablespoons olive oil
1 tablespoon fresh sage, chopped
24 fresh sage leaves
1 tablespoon fresh rosemary, chopped
2 small red bell peppers, quartered

Steps:

Adjust oven rack to lowest position. Preheat oven to 450.
Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.
Roast 25 minutes, tossing vegetables twice.
Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.

Nutrition Facts : Calories 281.8, Fat 7.8, SaturatedFat 1.2, Sodium 85.3, Carbohydrate 51.6, Fiber 10.9, Sugar 11.5, Protein 7.3

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