All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."
Even finicky folks will eat their vegetables when they're tossed with seasonings and olive oil, then roasted. To save time, our home economists suggest you peel and cut the squash, rutabagas and turnips earlier in the day. Place in resealable plastic bags and chill until ready to use.
Being a nutritionist, I found this recipe to be a great alternative to those fatty packaged dips that are so common at parties. This one is bursting with vitamins A and C.—Sherri Shields, Missouri City, Texas
Looking for a delicious way to use a variety of veggies? Our Test Kitchen home economists recommend tucking your garden harvest into this hearty sandwich. The pleasant flavor of eggplant, red pepper, onion, zucchini and yellow summer squash is enhanced by a creamy basil yogurt spread. The bright blend of colors is sure to perk appetites, too!
I enjoy both winter squash and nuts and combined them to make this tasty variation on baked acorn squash. I added apples to give it an extra level of flavor. It will go well with most hearty entrees.—Gloria Bradley, Naperville, Illinois
I always seem to grow more squash than what I can use, so I decided I to come up with a recipe that could be used as a side dish. The smoky chipotle flavor and subtle sweetness from the maple syrup make this a recipe worth sharing. —Yvonne Starlin, Hermitage, Tennessee
We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. —Nicole Sadowsky, Rancho Santa Fe, California