Morgan ManchesterComment

Simple Winter Roots

Morgan ManchesterComment
Simple Winter Roots

What should you do when there is an impending blizzard warning? 


Seriously though. I waiting in line at whole foods for an hour at 7AM just to buy some butternut squash and broccoli.

Man, I am glad I did. 

This recipe is a simple, fresh, and delicious veggie bowl. It makes a perfect dish for one and certainly contains your fix of daily veggies. The reduced balsamic and raisins add a sweet note, while the earthy tones of sage roasted squash and the brightness of lemon juice balance to make sure it doesn't feel like you're eating dessert. 

And don't forget those toasted pecans! 


  • 1 whole butternut squash, peeled and chopped into small bites
  • 1 head of broccoli (stem included!) 
  • zest and juice of half a lemon 
  • 1 clove of garlic 
  • olive oil 
  • 3-5 chopped sage leaves
  • 1/4 cup balsamic vinegar 
  • 1/4 cup of pecans 
  • 1/4 cup raisins


  1. Pre heat the oven to 400˚ F. 
  2. Prepare the veggies. In a bowl mix squash cubes, 2 tbsp olive oil, sage leaves and salt & pepper until well coated. Spread onto a roasting pan and stick into the oven when it is preheated, roasting for about 50 minutes, or until a fork can easily pierce through. 
  3. You can use the same bowl that you used for the squash and put the head of broccoli and the broccoli stems in. Mix in olive oil, salt and pepper, lemon zest and juice and chopped garlic. 
  4. Spread onto a separate roasting pan and cover with aluminum foil. Roast for 30 minutes and then remove the foil cover, and roast an additional 10 minutes, until some pieces are starting to brown, and all are fork tender. 
  5. In a separate bowl, reduce the balsamic by bringing it to a boil until almost half the liquid is gone. It should get syrupy as it reduces. Remove from the heat and let cool. 
  6. Toast the pecans: After the veggies come out, spread the pecans on an cookie sheet and bake until they smell nutty and fragrant (about 15 minutes). They will become a much deeper color as well. 
  7. When everything is ready, spoon the veggies into each plate. Top with the raisins and pecans and then drizzle the reduced balsamic over the top. Enjoy.