This side dish of roasted butternut squash, parsnips and shishitos is perfect for Turkey Day!
Prep time: 10 minutes
Bake time: 30 minutes
Serves 4 to 6
Ingredients:
12 ounces butternut squash, cut into 1-inch cubes
2 large parsnips, peeled & cut into 1-inch pieces
8 Shishito peppers, sliced lengthwise, seeds discarded & flesh cut into 1/2-inch pieces
3 to 4 tablespoons extra virgin olive oil
salt and ground black pepper, to taste
Directions:
1. Preheat oven to 425°F.
2. In a large bowl, toss all ingredients together.
3. Transfer tossed ingredients to a 16 X 12-inch rectangular baking pan.
4. Bake/roast for 30 minutes.
5. After 30 minutes, toss all ingredients.
6. Place roasting pan with ingredients 6 inches away from top oven broiler element.
7. Broil for approximately 5 minutes or until roasted vegetables look golden brown.
8. Serve immediately.
Text & Photograph ©2017 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
