Autumn Roasted Veggies and Pear
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
A medley of autumn vegetables and fruits. Butternut squash, fennel, and red onions. Fresh herbs included. Dressed with apple juice and cider vinegar. Roasted and tossed with sliced pear. Good as a side or light starter.
Prep:
15 min
Cook:
30 min
Total:
45 min
Servings:
8 servings
#vegetarian
#autumn
#healthy
#sides
#easy
Roasting vegetables. Brings out their sweetness. Butternut squash shines here. Fennel adds an anise note. Red onions caramelize beautifully. Pear brings freshness. A burst of flavor. A tangy dressing ties it all together. Enjoy warm as a side.
Ingredients
For the roasted vegetables
- 1 small butternut squash, around 800g, peeled and cubed
- 1 large bulb of fennel, sliced into wedges
- 2 red onions, quartered
- 2 cloves of garlic, minced
- 3 tablespoons olive oil
- 1 ripe pear, cored and sliced thinly
- Fennel fronds, to taste
For the dressing
- 90ml fresh apple juice
- 45ml apple cider vinegar
- 20ml maple syrup
About the ingredients
Butternut squash is seasonal. Choose one that feels heavy for its size. Fennel offers a unique flavor. Pair with the right herbs. Fresh versions of pear work better. Avoid overly ripe ones. Adjust apple juice amount for sweetness.
Method
For the roasting
- Position the oven rack in the center. Preheat to 220 °C (425 °F).
- On a cutting board, slice the butternut squash and fennel into 1 cm pieces. Arrange them on a parchment-lined baking sheet. Include red onions, garlic, and drizzle with olive oil. Season with salt and pepper. Toss to coat.
- Roast in the oven for 30 minutes, stirring halfway through for even cooking.
- Let the roasted mixture cool slightly once done.
For the dressing
- In a medium bowl, whisk together apple juice, cider vinegar, and maple syrup. Season with salt and pepper.
For assembly
- In a large bowl, combine roasted veggies, sliced pear, and fennel fronds. Pour the dressing over the top, toss gently to coat. Serve warm or at room temperature.
Cooking tips
Keep an eye on roasting time. Stir vegetables mid-way. They need to caramelize but not burn. Adjust seasoning as per taste preference. Cooling slightly helps flavors meld. Enjoy it warm or at room temperature for better taste.
Chef's notes
- 💡 Choose a heavy butternut squash. It means it's fresh. Cut into 1 cm pieces for even roasting. Fennel can vary in flavor. Pairing with herbs matters. Fresh herbs brighten flavors. Garlic adds depth, use minced. Adjust olive oil based on personal taste.
- 💡 Monitor roasting time closely. Stir veggies halfway through. They need caramelization but avoid burning. Cooling slightly enhances flavor melding. Pear should be ripe but not overly soft. Fennel fronds add a nice touch. Different types of pears can change flavor.
- 💡 Consider your dressing sweetness. Adjust maple syrup accordingly. Use natural apple juice for freshness. The combination of apple and vinegar balances flavors well. Salt and pepper help enhance overall taste. Mix well but gently to avoid mashing.
- 💡 Enjoy this dish warm or at room temp. Reheating may alter texture slightly but it's still good. Consider serving next day for flavors to combine. Leftovers can be great on salads too. Experiment with other veggies in the mix.
Common questions
How to ensure veggies roast well?
Cut all veggies into uniform pieces. Avoid overcrowding the pan. Stir halfway for even cooking.
What other fruits can I use?
Try apples instead of pears. Or even use cranberries for tanginess. They add unique flavor.
How to store leftovers?
In an airtight container. Fridge is best. Use within three days for taste. Can reheat or add to salads.
Can this dish be made ahead?
Yes, prepare veggies earlier. Store in fridge. Roast just before serving. Freshness matters for taste.
