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Roasted Beets, Squash & Onions with Candied Walnuts

Stefania Lamacchia
by Stefania Lamacchia on Oct 1, 2018 4:20:56 PM

The rich colours of Ontario's incredible fall harvest is evident in this flavourful dish of roasted beets, squash and onions. A perfect side to your Thanksgiving turkey, the addition of the candied walnuts might even encourage the little ones in the family to give this vegetable dish a try.  

Prep: 15 min Cook: 45 min Serves: 4 to 6 Roasted-Beets,-Squash,-Onions-Recipe

Ingredients:

  • 1 pkg (400 g) Longo’s Fresh Cubed Butternut Squash
  • 1 pkg (8 oz) peeled cipollini onions, cut into quarters
  • 8 cloves garlic, divided
  • 3 tbsp Longo’s Roasted Garlic and Shallot Grilling Oil, divided
  • Salt and pepper
  • 1 pkg (400 g) Longo’s Cubed Red Beets
  • 2 tbsp Longo’s Unsalted Butter
  • 1/2 cup fresh Longo's Sage, leaves only
  • 1/2 cup crumbled Gorgonzola cheese
  • 2 tsp sherry vinegar

Ingredients - Candied Walnuts:

  • 1/2 cup Longo’s Walnut Halves
  • 2 tbsp granulated sugar
  • 2 tsp Longo’s Unsalted Butter

Directions:

Toss squash, onions, 4 of the garlic cloves, 1 tbsp of the oil and pinch each salt and pepper together. Scrape onto one half of a parchment-paper-lined bakingsheet; set aside.

Toss beets, remaining garlic cloves, 1 tbsp of the oil and pinch each salt and pepper together. Scrape onto the other half of the prepared baking sheet. Roast in preheated 425°F oven for 45 minutes, stirring occasionally until tender and golden.

Candied Walnuts: Heat small non-stick skillet over medium heat. Cook walnuts, sugar and butter, stirring frequently, for about 4 minutes until sugar is melted and walnuts are evenly coated. Spread onto parchment-paper-lined plate and, using two spoons, separate the sticky walnuts; set aside to cool.

Melt butter and remaining oil over medium-high heat until butter begins to bubble. Fry sage leaves, a few at a time, in small batches until they are crisp. Remove from pan and drain on paper-towel-lined plate; set aside.

Gently combine roasted vegetables with Gorgonzola, vinegar, candied walnuts and fried sage; serve immediately.

Per serving (1/6th recipe): 300 calories; 7 g protein; 21 g fat; 26 g carbohydrate; 5 g fibre; 12 g sugars; 490 mg sodium.   

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Stefania Lamacchia
Written by Stefania Lamacchia

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