This gorgeous pan of vegetables was inspired by this great box from Backyard Produce:
I wasn't sure what to do with the butternut squash and started researching recipes. Played around with several of them and came up with another of my famous mish mashes! We have made this several times now and have used it with both pork and pot roasts. Tastes great with both!
Sauce: (use as marinade for roast, then add to veggies)
3/4 cup of stock, depending on roast use veggie or beef
1/2 cup wine, for pork, I use white and for beef, red (if you don't want to use wine, use more stock)
1 tablespoon olive oil
1/4 cup Worcestershire sauce
1/3 cup Teriyaki sauce
Fresh and/or dried herbs of your choice*
salt and ground black pepper to taste
For zing add 1/2 to 1 teaspoon red pepper flake!
*I like to use parsley, sage, basil and rosemary. I grow these so I always have these fresh on hand. I take several leaves and just fine chop and stir in sauce. If you don't have access to fresh use about a half teaspoon dried of each. It is okay to use fresh and dried together!
Mix liquids with a whisk and then stir in seasonings.
Make the sauce and use it to marinate roast (in refrigerator) for about 30 minutes while preparing vegetables.
I like to use a rack in my roasting pan and I always put the veggies in first, then add liquid and mix before putting the rack and roast in.
Vegetables:1 butternut squash, cut into cubes
1 red pepper, diced
1 pound mushrooms, wiped clean and sliced
2 stalks celery, chopped
1 white or yellow onion, chopped
2 green onions, chopped
1 pound red potatoes, washed and chopped
4 tomatoes, each cut into about 8 pieces
2 cloves garlic, sliced thin or diced
Put all of the veggies in the roast pan and cover with sauce!
Place rack back in pan over top of veggies and add roast. Baste with sauce and season roast with salt and pepper.
Cover with tin foil and bake at 350 degrees for 90 minutes.
Every 30 minutes, baste roast.
Use a two to three pound roast to serve four people.
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