Recipes by Krista Feagans, Hanford, CA
Preheat oven to 400F.
Toss veggies with olive oil and spread in a single layer on a baking sheet. Add salt and pepper to taste. Add garlic cloves to the sheet.
Bake for 15 minutes, then stir and bake for another 15-20 minutes until squash is pierced easily with a fork. Larger pieces of squash may take longer.
Remove from oven and sprinkle with roasted pecans, dried cranberries, and crumbled feta or goat cheese for some extra fall flavor.
White wine: low-ABV Riesling | crisp Pinot Grigio | Vihno Verde | Chenin Blanc
Sparkling wine: dry Rosé | Cava | Prosecco
Dry Rosé: Provence
Ingredients
Directions
Preheat oven to 400F.
Toss veggies with olive oil and spread in a single layer on a baking sheet. Add salt and pepper to taste. Add garlic cloves to the sheet.
Bake for 15 minutes, then stir and bake for another 15-20 minutes until squash is pierced easily with a fork. Larger pieces of squash may take longer.
Remove from oven and sprinkle with roasted pecans, dried cranberries, and crumbled feta or goat cheese for some extra fall flavor.
White wine: low-ABV Riesling | crisp Pinot Grigio | Vihno Verde | Chenin Blanc
Sparkling wine: dry Rosé | Cava | Prosecco
Dry Rosé: Provence