Broiled Winter Squash, Carrots and Onions |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I had some extra butternut squash I need to use up, so voila! Ingredients:
1 medium butternut squash |
3 large carrots |
2 large white onions |
3 tablespoons olive oil |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
1 teaspoon curry powder |
Directions:
1. Preheat your broiler and set the oven rack to the highest level (so that your veggies are 2-3 inches from the heating element).
2. Peel, deseed, and cut butternut squash. I prefer to cut it into about 1/3 matchstick, but dicing works well also.
3. Peel onions, cut in half and then into 1/4-1/3 strips.
4. Scrub carrots and cut into large matchsticks or 1/4 coins.
5. Put the veggies into a large bowl, drizzle with olive oil and toss to coat. Sprinkle with all spices and toss again to even distribute spices.
6. Spread veggies in a single layer on a large jelly roll pan. You may have to do more than one batch.
7. Broil veggies for 4-5 minutes, or until the first side gets medium brown. Stir or flip veggies and put in for another 3-4 mins or until the outsides are crispy and the insides are tender. Repeat with any remaining veggies. Serve as soon as possible, though I was able to put the first batch in a warmed casserole and keep until the second batch was done without comprimising the texture.
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