Recipe courtesy of Anne Burrell

Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas

Name: Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Ingredients: 4 cups 1/2-inch-diced kabocha squash; Extra-virgin olive oil; 1/2 teaspoon ground cinnamon; Crushed red pepper; Kosher salt; 1 pound haricots verts, stem end removed; 1 pound oyster mushrooms, pulled into bite-size pieces; 1/2 cup pepitas (green pumpkin seeds), for garnish; 1 bunch fresh chives, finely diced, for garnish

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Level: Easy
Total: 1 hr

Prep: 15 min
Cook: 45 min

Yield: 8 servings

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Ingredients

4 cups 1/2-inch-diced kabocha squash

Extra-virgin olive oil

1/2 teaspoon ground cinnamon

Crushed red pepper

Kosher salt

1 pound haricots verts, stem end removed

1 pound oyster mushrooms, pulled into bite-size pieces

1/2 cup pepitas (green pumpkin seeds), for garnish

1 bunch fresh chives, finely diced, for garnish

Directions

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Watch how to make this recipe.

Preheat the oven to 375 degrees F.
In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.
Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.
Place the pepitas on a sheet tray and roast for 7 to 8 minutes.
When all the veggies are roasted, combine all them. Garnish with the toasted pepitas and chives.