{"id":18520,"date":"2021-12-22T10:00:45","date_gmt":"2021-12-22T15:00:45","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=18520"},"modified":"2021-12-15T10:43:07","modified_gmt":"2021-12-15T15:43:07","slug":"roasted-parsnips-and-squash","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/12\/22\/roasted-parsnips-and-squash\/","title":{"rendered":"Roasted Parsnips and Squash"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"225\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/12\/Squash-and-Parsnip-photo-by-Rissa-Miller-300x225.jpg\" alt=\"\" class=\"wp-image-18521\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/12\/Squash-and-Parsnip-photo-by-Rissa-Miller-300x225.jpg 300w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/12\/Squash-and-Parsnip-photo-by-Rissa-Miller-768x576.jpg 768w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/12\/Squash-and-Parsnip-photo-by-Rissa-Miller-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption>Photo by Rissa Miller<\/figcaption><\/figure>\n\n\n\n<p>(Serves 8)<\/p>\n\n\n\n<p>By Rissa Miller, Senior Editor <em>Vegetarian Journal<\/em><\/p>\n\n\n\n<p>This simple side dish offers a different way to prepare both\nbutternut squash and parsnips. Their combination of sweet and tart with a\nveggie crunch creates a nice balance and a hearty winter offering.<\/p>\n\n\n\n<p>4 cups seeded and cubed butternut squash<\/p>\n\n\n\n<p>4 parsnips, peeled and chopped<\/p>\n\n\n\n<p>1-3 teaspoons olive oil<\/p>\n\n\n\n<p>3 branches fresh rosemary,&nbsp;leaves removed (about 2\nTablespoons leaves)<\/p>\n\n\n\n<p>1\/2 cup shelled and chopped pecans&nbsp;<\/p>\n\n\n\n<p>Salt and pepper, optional, to taste<\/p>\n\n\n\n<p>Maple syrup, optional, to serve<\/p>\n\n\n\n<p>Preheat oven to 375 degrees. In a 9- x 13-inch casserole\ndish, toss squash, parsnips, olive oil, rosemary leaves, and pecans, seasoning\nwith salt\/pepper as desired. Bake uncovered for 40-45 minutes, stirring once\nduring baking.<\/p>\n\n\n\n<p>Serve warm with a drizzle of maple syrup if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Serves 8) By Rissa Miller, Senior Editor Vegetarian Journal This simple side dish offers a different way to prepare both butternut squash and parsnips. Their combination of sweet and tart with a veggie crunch creates a nice balance and a hearty winter offering. 4 cups seeded and cubed butternut squash 4 parsnips, peeled and chopped [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18520","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=18520"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18520\/revisions"}],"predecessor-version":[{"id":18522,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18520\/revisions\/18522"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=18520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=18520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=18520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}