A beautiful platter showing off the fall harvest! You can find Rusty Sled All-Canadian Seasoning at www.beakitchenhero.com
Serves 4-6
½ a butternut squash
1 sprig rosemary
1 lb carrots
1-2 tsp curry powder
1 minced clove garlic
1 large or 2 small sweet potatoes
1-2 tsp Rusty Sled All-Canadian seasoning, your favourite BBQ rub, or chili powder
Olive oil, for drizzling
Salt and pepper, to taste
Pumpkin Seed Dressing
Fronds of several carrot top spigs (about ¼ cup)
1 clove garlic, peeled
¼ cup pumpkin seeds
3 tbsp olive oil
1 tbsp red wine vinegar
¼ cup water
1 tsp Dijon mustard
Salt, to taste
Preheat the oven to 400°F. Line a rimmed cookie sheet with parchment paper.
Peel and deseed the squash. Cut into half-moons, about 1/2” thick. Transfer to a bowl. Remove the leaves from the rosemary stem and finely chop. Add to the squash, drizzle with oil and salt; toss well.
Scrub and peel (if necessary) the carrots. Cut into ½” thick sticks, about 3” long and ½” wide. Transfer to a bowl and sprinkle over the curry powder, minced garlic and oil. Toss to coat.
Scrub the sweet potato and remove any blemishes. Cut into rounds or half-moons. Transfer to a bowl, drizzle with oil and sprinkle over the BBQ spice. Toss well.
Transfer the squash to 1/3 of the cookie sheet, then add the carrots in the middle of the pan, and then place the sweet potatoes on the remaining half, so each vegetable roasts on its own. Don’t mix all the vegetables together. You can use individual cookie sheets as well.
Roast, uncovered, in a hot oven for about 35-40 minutes. Transfer the vegetables to a platter. Vegetables can be refrigerated at this point and either served cold or gently reheated in a microwave.
Meanwhile, prepare the dressing:
Place all dressing ingredients in a blender jar or Bullet. Process until smooth. Pour over the vegetables just before serving.
