Lisa’s Corner – November Harvest Roast

This dish is a great holiday side that could easily replace any cream and gravy laden traditional side dishes. This high fiber, nutrient dense dish packs some serious nutritional power. Notably, garlic is an excellent antimicrobial agent and may aid in treatment of high blood pressure. The roasted garlic in this dish is a completely different taste experience than sautéed or raw garlic. Roasting garlic brings out an a sweetness that simply cannot be experienced by other cooking methods.

1 small-ish butternut squash, cubed
1 apple, sliced
8 cloves garlic, peeled
3 shallots, halved
2 tbsp. ginger, finely diced
1/3 cup orange juice
2 tsp. thyme
sea salt, pepper to taste

1. Peel and cube butternut squash. I like bigger chunks for this dish than I would use in a stir fry, but chunks should still be bite size. Add cubed squash to roast pan. Practically any oven safe cooking ware will do. I used a square glass pan.
2. Slice apple and arrange amongst squash. Add peeled garlic and shallots. Sprinkle the ginger on top.
3. Add orange juice.
4. Add thyme, to taste.
5. Bake at 350 deg. F. for 45 minutes to 1 hour. All vegetables should be fork tender.
6. Add sea salt and pepper to taste.