Pan-Roasted Jerusalem Artichokes and Butternut Squash

Name: Pan-Roasted Jerusalem Artichokes and Butternut Squash
Yield: Serves 4 to 6
Ingredients: 3 tbsp. canola or other neutral oil; ¼ cup/60 ml. maple syrup; 3 tbsp. water; 2 tbsp. soy sauce; ⅛ tsp. Asian sesame oil; 1 butternut squash, about 1¾ lb/800 g, halved lengthwise, seeded, peeled, and cut into 2-in/5-cm chunks; ½ tsp. kosher or fine sea salt; 1 leek, white and light green part only, thinly sliced (about 1½ cups/130 g); 1 tsp. sesame seeds, toasted (see Cook’s Note); 1 lb/455 g Jerusalem artichokes, unpeeled, cut into slices ½ in/12 mm thick

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Roots

By Diane Morgan

Published 2012

About

The sweetness of butternut squash not only balances the earthiness of Jerusalem artichokes, but also brightens the appearance of this side dish, lending an autumn hue to these pan-roasted vegetables. It is a good accompaniment to roast pork loin, beef brisket, or pot roast. But it is also hardy enough to stand on its own as a vegetarian main course with a quick sauté of leafy, dark greens, such as Tuscan kale or Swiss chard.