My harvest baked vegetables with fruit and nuts recipe combines my favorite flavors of fall: hardy winter squash, sweet potato, and nuts. The rich sweetness of dried fruit brings a warm welcome to the autumn table. It is generally served as a side dish. Meat—such as lamb or beef—can be added to make it a main course any time of year. But it makes an especially interesting and unexpected Thanksgiving side-dish! Serves 4-6

 

 

 

Ingredients

2 pounds butternut squash, cubed

1 large sweet potato or yam, cubed

10 ounce bag frozen pearl onions

½ cup dried pitted prunes

½ cup dried apricots

½ cup roasted shelled chestnuts

½ cup shelled pecans, halved

5 whole cloves garlic

3 TB olive oil

½ tsp kosher salt

½ tsp black pepper

2 TB honey

2 cups low sodium light chicken stock

1 TB ground cinnamon

 

Instructions

1. Preheat oven to 350°.

2. In a large baking dish combine squash, sweet potato, pearl onions, garlic, and dried fruit. Mix well with olive oil, salt, and pepper, coating the mixture evenly.

3. Add the chestnuts and pecans. Sprinkle with cinnamon and drizzle honey on mixture.

4. Pour in chicken stock and cover with aluminum foil.

5. Bake covered for 30-40 minutes or until vegetables are soft.

6. Serve as a hardy side dish alongside a main course.

Happy cooking!

The Petite Gourmande

© 2018 by Ruth Barnes, all rights reserved

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