Thanksgiving Recipes #2

Since we seem to eat the same thing every year at our Thanksgiving feasts and I struggle every year trying to locate the "exact" same recipe that I used last year . . . I figured I should try to document it here for safe-keeping.

We have two Thanksgiving potlucks. One on the actual day with my family in Ohio and the second one on Saturday with Curt's family in Michigan.

I already posted the Strawberry Nut Salad that I made for the Ohio gathering. I also make a roasted vegetable dish that's gaining in popularity there. I couldn't find the one I made last year so I made something up that was similar. Here's what I did this year.

Roasted Vegetables

• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced (I substituted a blend of porcini, morels, portabellas, shiitake and oyster mushrooms. YUM!)
  
• 1 sweet potato, peeled and cubed
• 3 Yukon Gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.