Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas (Anne Burrell) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
4 cups 1/2-inch-diced kabocha squash |
extra-virgin olive oil |
1/2 teaspoon ground cinnamon |
crushed red pepper |
kosher salt |
1 pound haricots verts, stem end removed |
1 pound oyster mushrooms, pulled into bite-size pieces |
1/2 cup pepitas (green pumpkin seeds), for garnish |
1 bunch fresh chives, finely diced, for garnish |
Directions:
1. Preheat the oven to 375 degrees F.
2. In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.
3. Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.
4. Place the pepitas on a sheet tray and roast for 7 to 8 minutes.
5. When all the veggies are roasted, combine all them. Garnish with the toasted pepitas and chives.
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