recipe: roasted squash mix

This may have been my favorite addition to our holiday dinner table, and that's saying a lot. I've done a few squash and turnip recipes on Sugarlaws, and there's something I've noticed that I've just got to point out to you guys.

You all hate the word "root vegetable."

I mean, I understand. But when a recipe mentions "root vegetables," you guys leave me, like, two comments. On the other hand, when I mention "nutella," you guys inundate me.

But root vegetables -- especially squash -- can actually be pretty delicious, with the right preparation and flavorings. This dish is so simple, roasted just enough to bring out the natural flavor of the squash, and combined with just a bit of olive oil and cheese, but it tastes just as good as any dish you'd spend hours on.

And healthy, to boot! So if any of you guys are looking for post-holiday detox recipes, add this one to your list.

Roasted Squash Mix

INGREDIENTS

1 large butternut squash

2 parsnips

1/4 cup extra virgin olive oil

1/2 cup freshly grated parmesan cheese

Salt

Freshly ground black pepper

DIRECTIONS

Preheat the oven to 400 degrees. Slice the stem off of the top of the squash and remove the bottom. With a strong vegetable peeler, remove the squash's skin (or buy pre-cut butternut squash at your grocery store). Slice the remaining squash into 1" cubes, remove and discard the seeds. Peel the turnips and cut them into roughly the same size cubes.

Place the vegetables on a baking sheet lined with foil, and drizzle with olive oil and salt. Roast in the oven for 20-30 minutes (tossing once to rotate) until the squash is tender. Place in an oven-safe dish, top with parmesan cheese and roast for another 5 minutes, or until the cheese is melted. Serve.