Wednesday, September 23, 2009

Roasted Autumn Vegetables

roasted vegetables with veggie sausage

It's fall! Right now! It started yesterday! The season of root vegetables and Pavement albums and scarves and hot beverages! Hooray!

Perhaps you have guessed that this is my favourite season?

I harvested my first butternut squash for this recipe. At this point, it's looking like that might actually be half of my total squash harvest. One of my coworkers has so much squash he's bringing in bunches of them to foist on people in the office. How does that work? I want to be a person with too many squash! Instead, as it stands, I am person with two squash. Which is better than no squash, but seems hardly worth the work of gardening all summer and fighting off not one but two (two!) outbreaks of powdery mildew on my squash plants. Boo!

However, I'm not going to let powdery mildew get me down because this is a delicious, mildew-free supper that can be prepared with whatever root vegetables you have on hand. Carrots? Sure! Throw them in there! Parsnips! The more the merrier! I've been making this for years and it always comes out of the oven all fragrant and roasty and lovely.

One of the very few reasons I am not happy about the seasonal change is the lack of light for photographs in the evenings. Witness this picture of my completed meal, taken after the sun went down:

winter photography

Hmmm, perhaps I need some lessons in photography as well as gardening!

Roasted Autumn Vegetables

1/2 block of firm tofu, cubed OR two large veggie sausages, cut into 1 inch pieces
1 small butternut squash, peeled, seeded, and cubed
3 potatoes, cubed
1 apple peeled, cored, and cubed
4-5 cloves of garlic, smushed slightly
1 onion, quartered
3 sprigs of rosemary
2 tbsp chives
1 tsp soy sauce
1 tsp maple syrup
3 tbsp olive oil
salt and pepper to taste

Combine all ingredients in a baking dish or cast iron pan. Stir to mix everything up evenly.

Bake at 425 degrees for about half an hour or until all vegetables are tender.

Makes four servings.

Some Notes:

-The sausage recipe I used was, of course, from Vegan Brunch. Hooray again for the mighty Vegan Brunch!

-We ate this with brown rice and some portobello mushroom gravy and it was great! I will admit that I left the apples out of the version I made because the Man of Science has this thing about fruit in savory dishes. I normally have that thing too (leave your raisins and apricots out of my couscous, thank you very much!) but I do like the apples in this dish.

-As you can see from the sidebar, I'm in for this year's Vegan Month of Food (affectionately known as Vegan Mofo). I'm going to post daily notes and photos about what I'm eating as well as the usual recipes.



T said...

Yay for Parsnips and Pavement! Roasted veggies are my favorite sign of autumn... never thrown an apple in there before though, sounds great!

I also love fall for halloween- if you're going to have an overly-commercialized holiday, why not make it one that pisses off Jesus-freaks and revolves around candy!?

A said...

You're right.... two squash are better than NO squash! Roasted veggies are the BEST! I've never had vegan sausage but it actually looks like a great compliment to the veggies! Tell that co-worker of yours to mail me some of that squash! I'll take it! :D

The Voracious Vegan said...

I've got veggies roasting in my oven right now! Your plate of food looks truly beautiful and just perfect for a chilly autumn evening.

Parasol said...

Wow, you even made your own sausage? I'd have just thrown in some Tofurky. Good for you.

This looks delicious - natural lighting or not.

Nice to have found you on Flickr! (ciao_chow)

Jess said...

Ah taught me a very similar version of this dish may years ago when we had our weekly dinner dates. Since then I have co-opted it and made it mainstream (chicken, gasp!) and popular with my family. ;~) sweetheart also cannot abide the fruit in savory dish combo. What gives?

Lovin' the blog big time!

xo J