Subscribe to Email to Our Blog

Latest Blog Post

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.   

Leave a comment

Stefania Lamacchia
Written by Stefania Lamacchia

Related posts

Honey Sriracha Chicken

Sometimes you want nothing more than to be able to come home and whip up a simple and delicious meal ... so you can then...

Stefania Lamacchia
By Stefania Lamacchia - January 23, 2019
Persimmon & Beet Salad with Almonds

Bored of the same salad day after day? Then peruse our produce aisles for ideas to go from ordinary to extraordinary lunch...

Stefania Lamacchia
By Stefania Lamacchia - January 16, 2019
Dried Fruit and Nut Baklava

It's the time of year when your oven gets all the attention. And who's complaining, right — there's nothing better than the...

Stefania Lamacchia
By Stefania Lamacchia - December 21, 2018