Holiday Gathering Quantity

Serves 25

• 1-1.5 lbs butternut squash cubes
• 1 lb. sliced carrots
• 2 acorn squash, seeded and cubed
• 2 chayote squash, remove pits and cube
• 1/4 cup olive oil
• 1/4 cup + 2 Tablespoons honey
• 2 teaspoons Kosher salt
• Juice from 1 large lemon (3-4 Tablespoons)
• 1 Tablespoon Old Bay or Tony Chacherre’s seasoning (optional)
• 2 cups fresh or frozen cranberries

Place the cut squash and sliced carrots in a large container with a tight fitting lid, or a 2-gallon  Zip-loc bag.  Add honey, olive oil, lemon juice, and seasonings.  Seal and shake the container or bag to thoroughly combine the sauce and vegetables; refrigerate 1 hour or overnight, inverting once or twice to thoroughly coat all the pieces. Use foil to line two large roasting, sheet cake or other baking pans with sides, then spray the foil with Pam.  Spread the coated vegetable pieces over the foil and bake at 400° F for 25 minutes, stirring once after 15 minutes.  Add cranberries and bake 3 additional minutes. Serve warm.

This vegetable medley has a light taste and is great on its own.  But my sister-in-law’s chimi churri sauce makes this dish a recipe to impress guests.