One of our Food for Life participants brought this delicious dish to one of our monthly Green Nosh pot luck gatherings. I's simply out of this world. The earthy seasonings melt in your mouth and transport you to warm, cozy, fall and winter days. The original recipe was from Williams-Sonoma, but had been adapted by someone - unsure as to whom!!! Whoever created it - thank you!
1 small cooking pumpkin (the sugar variety) or you can use another winter squash
2 sweet potatoes
2 red onions
1/4 cup Fat Free Balsamic-Raisin Vinaigrette dressing (See under dressings)
1/4 cup water
5 fresh thyme sprigs
1 garlic head, halved crosswise
2 T fresh lemon juice
2 tsps maple syrup or agave nectar
1 tsp salt plus more to taste (optional)
1/2 tsp freshly ground black pepper
1/4 cup water
1 cup grape or cherry tomatoes
Preheat oven to 400.
Cut pumpkin or squash into quarters and remove and discard the pulp and seeds. (Save the seeds for rinsing and roasting later on.) Cut each pumpkin quarter into 3 wedges. Quarter the sweet potatoes lengthwise. Peal the onions and cut into wedges.
Place the pumpkin, sweet potatoes and onions in a large bowl. Add the water and fat free vinaigrette, water, thyme, garlic, lemon juice, syrup, 1 tsp of salt, and the pepper. Toss to mix well and then spread the veggies out in a large roasting pan or on a baking sheet lined with parchment paper. Roast until all the veggies are cooked through and golden brown, about 50 minutes, covered with foil. (Check every 15 minutes for moistness. Add splashes of water or veggie broth if needed.)
While baking the veggies, saute the cherry tomatoes in a non-stick frying pan with 1/4 cup water until they just begin to soften and release their juices. Add 1 T of the viniagrette and stir. Add the tomatoes to the baking dish. Continue to bake for 10 minutes, sprinkle with salt (optional), and serve directly from the pan.
Note: The original recipe called for adding olive oil to veggies and also when sauteing tomatoes. Not needed. Again, oil is fat, plain and simple!!