Roasted Parsnips w/Roasted Squash, Gingered Apples + Spinach w/Mustard Vinaigrette

Name: Roasted Parsnips w/Roasted Squash, Gingered Apples + Spinach w/Mustard Vinaigrette
Ingredients: ½ cup [125 ml] Mustard Vinaigrette; 2 acorn or delicata squash (about 3 lb [1.35 kg], cut into 2 in [5 cm] thick wedges or half-moons; 2 acorn or delicata squash (about 3 lb [1.35 kg], cut into 2 in [5 cm] thick wedges or half-moons; 1 cup [150 g] Gingered Apples; Olive oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 cup [200 g] cooked barley; 4 oz [120 g] spinach, torn into pieces

Preparation info

Difficulty
Easy

Appears in

Grist

By Abra Berens

Published 2021

About

Ingredients

2 acorn or delicata squash (about 3 lb [1.35 kg], cut into 2 in [5 cm] thick wedges or half-moons</

Main course
Vegetarian

Method

Preheat the oven to 400°F [200°C]. Toss the squash and apples in a big glug of olive oil, a couple of pinches of salt, and several grinds of black pepper. Spread on a baking sheet and roast until the