Veggie Oven Hash | Oregonian Recipes

Name: 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

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A great alternative to Thanksgiving dressing for your vegetarian and gluten-free family members.

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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