Sweet & Savory Spins on Seasonal Produce

Tasting Friday, 12/08, 6:00 – 7:30pm

This week’s featured produce items are local two root vegetables — beets and white potatoes — plus butternut squash from Picadilly Farms in Winchester, NH, and are all on sale now. These local, nutrient-dense, and colorful foods are packed into our two delicious recipes — Roasted Rosemary Root Vegetables and Butternut Squash Apple Cranberry Bake!

Our first recipe — Roasted Rosemary Root Vegetables — is a savory option using all three vegetables.

Potatoes are a great source of potassium. Potassium is a mineral and electrolyte that is important for fluid and mineral balance in and out of cells — keeping the body’s cells functioning properly, blood pressure regulation, nerve signals, and muscle contraction.

Butternut squash is a source of vitamin A, vitamin C, fiber, and potassium. Vitamin A is a fat-soluble vitamin important for eyesight, immune health, and a source of antioxidants (carotenoids). Vitamin C is a water-soluble vitamin important for immune health, collagen for healthy skin and wound healing, enhances absorption of iron, and functions as an antioxidant. Fiber aids in digestion, bowel movements, lowers cholesterol, and blood sugar control.

Beets are a source of folate, vitamin C, fiber, and potassium. Folate is a B vitamin important for normal tissue growth & cell development.

Our second recipe — Butternut Squash Apple Cranberry Bake — is a sweet option that features seasonal items: butternut squash, cranberries and apples, baked into a delicious dessert. Although technically a fruit due to its seeds, butternut squash is typically used as a vegetable. It is a diverse squash that can be used in both savory and sweet dishes.

Apples, cranberries, and butternut squash all contribute vitamin C and fiber. Cranberries are also a good source of manganese. Manganese is a mineral that the body needs to have in order to metabolize carbohydrates, fats, and proteins effectively.


Roasted Rosemary Root Vegetables

Adapted from The Pioneer Woman

Serves 8


1 1/4 pounds potatoes, cut into 1-inch pieces

3/4 pound rutabaga, peeled and cut into 1-inch pieces

3/4 pound butternut squash, peeled and cut into 1-inch pieces

3 carrots, peeled and cut into 1-inch pieces

1 pound beets, peeled and cut into 1-inch pieces

4 Tbsp olive oil, divided

3/4 tsp salt, divided

3/4 tsp ground pepper, divided

2 Tbsp chopped fresh rosemary, divided


1. Preheat oven to 425ºF, with oven racks placed in the bottom two positions. Lightly coat two baking sheets with cooking spray.

2. In a large bowl, stir together rutabaga, butternut squash and carrots. Place beets in a medium bowl.

3. Drizzle 3 tablespoons of olive oil over the large bowl of vegetables, season with ½ teaspoon salt, ½ teaspoon pepper and 1 ½ tablespoon rosemary, and stir to combine. Drizzle remaining 1 tablespoon of olive over the beets, season with remaining ¼ teaspoon salt, ¼ teaspoon ground pepper and ½ tablespoon rosemary, and stir to combine.

4. Divide all of the vegetables evenly between the two prepared baking sheets.

5. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 20–25 minutes. Serve.

Butternut Squash Apple Cranberry Bake

Adapted from peasandcrayons.com

Serves 8


1 large butternut squash, peeled and cut into 1-inch cubes

2 large tart cooking apples (like Granny Smith), peeled and cut into 1/2-inch thick slices

1/2 cup fresh or frozen cranberries

1/2 cup brown sugar

1/4 cup (half a stick) butter

1 Tbsp flour

1 tsp salt

1/2 tsp ground nutmeg or mace


1. Preheat oven to 350°F. Lightly butter the sides and bottom of a 7×11-inch baking dish.

2. Mix together the flour, brown sugar, salt, and nutmeg in a small bowl.

3. Layer squash, apples, cranberries, and topping in baking dish: Put a layer of cut butternut squash on the bottom of the baking dish. Place apples on top and then sprinkle with cranberries. Sprinkle everything with the flour brown sugar mixture. Dot with butter.

4. Bake 50-60 minutes until cooked through and lightly browned.