Veggie Oven Hash | Oregonian Recipes

Ingredients

• 2 1/2 cups (3/4 pound) cubed butternut squash (1-inch cubes)
• Olive oil
• Kosher salt and ground black pepper
• 2 cups (1/3 pound) small cauliflower florets
• 2 cups (1/3 pound) small broccoli florets
• 1 medium yellow onion, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced (cut in half if slices are larger than bite-sized)
• 1 Granny Smith apple, peeled, cored and diced
• 2 tablespoons chopped fresh thyme
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh sage
• 1 tablespoon lemon juice
• 1/2 cup toasted walnuts, roughly chopped