Roasted Fall Veggies

Basket of Squash (photo is from my Click Art Gallery)

With all of the autumn cooking going on, anyone would be hard-pressed to choose just one favorite this time of the year. But we all do.

You might covet carmel apples or fresh apple cider donuts. Your mother might've made a roast beef stew that serves an annual reminder that colder weather is here to stay. Grandma may even make a sweet potato pie that out-does Bojangles every time (hard to do, I know).

I'm not sure if it I got from my mother's vegetarian genes or my husband's good cooking, but I fall in love with roasted fall veggies all over again, every year.

Roasted carrots, onions and parsnips may be my favorite combo, roasted with a little evoo, salt and pepper.

But, I still remember my first Thanksgiving with my husband and his family. We had roasted butternut squash. Sliced thin and roasted with a generous topping of butter and brown sugar, this side dish tastes like candy. And my picky kids go for it every time.

Now, I don't think I've ever had much leftover squash from the dinner table, but it can become a wonderful soup the next day. Just chill and puree the cooked squash. Reheat with some chicken stock and cream. Add a little more salt to balance the savory with the sweet and you've got yourself an entirely new meal the next night.

Voola!!