Herb-Roasted Squash and Sunchokes
When roasted, sun chokes (Jerusalem artichokes) turn soft and starchy and have an earthy taste that pairs well with sweet butternut squash.
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When roasted, sun chokes (Jerusalem artichokes) turn soft and starchy and have an earthy taste that pairs well with sweet butternut squash.
Ingredients
- 1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups)
- 1 lb. small Jerusalem artichokes, unpeeled and scrubbed
- 1 medium red onion, trimmed and cut into wedges
- 1 1/2 Tbs. garlic oil
- 1 Tbs. minced fresh rosemary
- 1 Tbs. minced fresh thyme
Preparation
Preheat oven to 425ºF. Toss together all ingredients in large bowl. Season with salt and pepper, if desired, and spread on baking sheet. Roast 1 hour, or until vegetables are soft and golden, turning several times with spatula.
Nutrition Information
- Calories 164
- Carbohydrate Content 29 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 4 g
- Protein Content 3 g
- Saturated Fat Content 0.5 g
- Sodium Content 8 mg
- Sugar Content 13 g