Horseradish-Roasted Fall Vegetables

This recipe brings out the wonderful flavors of harvest season. Zesty horseradish nicely balances the sweetness of the squash and apples.
Servings:
Ingredients
  • 1 medium acorn squash
  • 3/4 pound red potatoes cut into bite-sized pieces
  • 1 large crisp apple such as Honeycrisp or Granny Smith, cored and cut into bite-sized pieces
  • 2 tablespoons creamy German horseradish
  • 2 tablespoons olive oil
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees F.
  2. Place squash in oven for about 15 minutes to soften somewhat, then peel and slice into bite-sized pieces, discarding seeds.
  3. Combine squash in a roasting pan with potatoes and apple. In a small bowl, whisk together horseradish, olive oil and salt and pepper. Pour mixture over vegetables and apple and toss. Roast uncovered, tossing occasionally, until deeply roasted and caramelized, about 1 hour. Serve.
This recipe brings out the wonderful flavors of harvest season. Zesty horseradish nicely balances the sweetness of the squash and apples.
Servings:
Ingredients
  • 1 medium acorn squash
  • 3/4 pound red potatoes cut into bite-sized pieces
  • 1 large crisp apple such as Honeycrisp or Granny Smith, cored and cut into bite-sized pieces
  • 2 tablespoons creamy German horseradish
  • 2 tablespoons olive oil
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees F.
  2. Place squash in oven for about 15 minutes to soften somewhat, then peel and slice into bite-sized pieces, discarding seeds.
  3. Combine squash in a roasting pan with potatoes and apple. In a small bowl, whisk together horseradish, olive oil and salt and pepper. Pour mixture over vegetables and apple and toss. Roast uncovered, tossing occasionally, until deeply roasted and caramelized, about 1 hour. Serve.