Roasted autumn vegetables

Ok, this dish doesn't really have a name yet, though I would make it again, so maybe I should come up with something. This is the product of liking that galette I wrote about a few weeks back so much that I decided to make the filling as a stand-alone Thanksgiving vegetable dish. In fact, the promise of this dish inspired me to forgo my usual desserts and breads post for the big meal and head into the uncharted territory of vegetables, usually the domain of my mom, who last year rocked a root vegetable roast which I'd like to make sometime soon, if she still has the recipe.

To make it, I tossed the butternut squash cubes in a bit of olive oil, salt, and pepper, then roasted at 375 degrees for about 30 minutes, until it was soft and golden. Meanwhile, I caramelized the onions and, at the end, added a dash of cayenne to keep things interesting. As per the brainstorm after the original galette, I went to Monterey Market and went crazy in its impressive mushroom section. I ended up roasting a mixture of chanterelles, baby shitake, oyster, and crimini mushrooms.

I combined those three ingredients, added some salt, pepper, and fresh chopped sage, and sampled. And loved. It didn't need anything else, though tasting it after it had been cooling for an hour made it clear that I would have to reheat it before serving it. And I did, and it was a favorite. Success!

That's the pain about making vegetables for Thanksgiving though, that to find the oven and stove-top time to make sure it ends up hot on the plate is a real trick. I had to compete with two turkeys, stuffing, gravy, and bread for space. But it worked out, and I think it was one of the most delicious Thanksgivings to date. I can't wait until next year!