Name: Harvest Veggie Sheet Pan Dinner
Yield: 4
Ingredients: 1 lb butternut squash (or acorn squash) cut into 1-inch pieces; 1 lb brussels sprouts; 2 beets (golden or regular, cut into bite-sized pieces); 1 bulb of garlic (peel cloves, discard the very small ones as they burn); ½ cup roasted pecans; ¼ cup dried cranberries; ¼ cup crumbled feta or goat cheese; 2 tbsp olive oil; Salt and pepper to taste

DifficultyBeginner

Recipes by Krista Feagans, Hanford, CA

Yields4 Servings

1 lb butternut squash (or acorn squash) cut into 1-inch pieces

1 lb brussels sprouts

2 beets (golden or regular, cut into bite-sized pieces)

1 bulb of garlic (peel cloves, discard the very small ones as they burn)

½ cup roasted pecans

¼ cup dried cranberries

¼ cup crumbled feta or goat cheese

2 tbsp olive oil

Salt and pepper to taste

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.

Suggested Wine Pairings

White wine: low-ABV Riesling | crisp Pinot Grigio | Vihno Verde | Chenin Blanc

Sparkling wine: dry Rosé | Cava | Prosecco

Dry Rosé: Provence

Ingredients