Roasted Squash and Vegetable Medley

This delightful Roasted Squash and Vegetable Medley combines the sweet, nutty flavors of acorn, delicata, and honeynut squash with hearty red and gold potatoes, vibrant carrots, and nutrient-rich kale. Each bite offers a perfect balance of textures, from the creamy squash to the crisp-tender vegetables. This dish is not only visually appealing but also meets vegetarian and vegan dietary requirements, making it a wholesome choice for any meal.

Ingredients:

• 1 acorn squash, halved and seeds removed
• 1 delicata squash, halved and seeds removed
• 1 honeynut squash, halved and seeds removed
• 2 cups red potatoes, diced
• 2 cups gold potatoes, diced
• 1 large onion, chopped
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 head cauliflower, cut into florets
• 2 cups kale, chopped
• 4 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the diced red and gold potatoes, chopped onion, sliced carrots, chopped celery, and cauliflower florets.
3. Drizzle with 2 tablespoons of olive oil, and sprinkle with thyme, garlic powder, salt, and pepper. Toss to coat evenly.
4. On a large baking sheet, arrange the prepared vegetables in a single layer. Place the halved squashes cut-side up on the same baking sheet.
5. Drizzle the remaining olive oil over the squashes and season with salt and pepper.
6. Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and the squashes are caramelized.
7. In the last 5 minutes of roasting, add the chopped kale to the baking sheet and return to the oven to wilt.
8. Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.