Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

roasted autumn vegetable toss




Source of Recipe


?


List of Ingredients




1 medium onion(s), coarsely chopped
3 medium carrot(s), sliced 1/4-inch thick
1 1/4 pound butternut squash, or winter squash, peeled and cubed
1 serving cooking spray
1/8 tsp table salt, or to taste
12 medium garlic clove(s), in form of 1 small head, sliced in half and wrapped in foil
12 oz uncooked egg noodles
1/2 cup light sour cream
1 cup vegetable broth
1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp red pepper flakes
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp parsley, chopped


Recipe



Preheat oven to 450°F. Spray a large baking sheet with cooking spray and place onions, carrots and squash on it. Lightly spray vegetables with cooking spray and sprinkle with salt. Roast vegetables and garlic until browned and tender, about 30 minutes.


Meanwhile, prepare noodles according to package directions, reserving 1/2 cup of the cooking water.


In a large saucepan, stir together sour cream, broth, cinnamon, ginger, cayenne and reserved cooking water.


When vegetables are done, remove garlic from the foil and squeeze the flesh out of the skin into a small bowl. Mash garlic and whisk into sauce.


Stir in roasted vegetables. Bring to a simmer and cook for 5 minutes.


In a large bowl, gently toss noodles with sauce. Season to taste, sprinkle with parsley and serve immediately