Fall veggie delight

Name: Fall veggie delight
Total time: 2700 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 cup Cubed carrots; 2 cup Cubed butternut squash; 2 cup Coined parsnips; 2 clove Minced garlic; 1/2 cup Diced onion; 1/2 cup Diced celery; 1 tsp Dill; 1 tsp ground thyme; Salt and pepper; 7 oz bite size bacon pieces (optional); 7 oz spinach (optional..drain well if not fresh)

jmegirl4u @yourtable

North East, Pennsylvania

Whenever I make this dish the kids can't wait for dinner. They'll even call off plans to stay home.

jmegirl4u @yourtable

North East, Pennsylvania

Whenever I make this dish the kids can't wait for dinner. They'll even call off plans to stay home.

Saved

Ingredients

45 mins

5 servings

2 cupCubed carrots
2 cupCubed butternut squash
2 cupCoined parsnips
2 cloveMinced garlic
1/2 cupDiced onion
1/2 cupDiced celery
1 tspDill
1 tspground thyme
Salt and pepper
7 ozbite size bacon pieces (optional)
7 ozspinach (optional..drain well if not fresh)

Saved

Steps

45 mins

1

In a large saucepan put your carrots squash and parsnips in enough water to cover boil until al dente.
2

Meanwhile sauté in butter your celery onion and garlic in a large pan about 5-10 minutes on medium heat.
3

When vegetables are al dente, drain and mix in pan with celery onion garlic mixture.
4

Season vegetable mixture with dill, thyme, and salt and pepper...serve :)
5

Try adding (which I do) 6-8 ounces of bite size bacon piece and spinach to sauté mixture before adding boiled vegetables.