Fitness with Flavor

Ingredients:

½ acorn squash, peeled, seeded and membranes removed, cubed to the size of dice

1 medium-sized parsnips, peeled and cubed to the size of dice

1 oz. fresh sage

½ oz. majoram

1/8 teaspoon ground ginger

1/8 teaspoon cinnamon

Zest and juice of one orange

1 oz. red onion, cut in small dice

2 cloves of garlic, finely chopped

1 tablespoon extra-virgin olive oil

2 oz. dried sherry

3 oz. stock (chicken or vegetable)

Salt and pepper to taste

Procedure:

Add wet ingredients and herbs, onions and garlic. Add parsnips and squash and turn to coat. Roast in a 375 F oven for 35-40 minutes, stirring occasionally.

Remove pan from oven and let cool to room temperature.

Put nonstick pan at high heat with ½ teaspoon of olive oil or nonstick spray. The oil should simmer but not smoke. Add cooled mixture. Gently pat down mixture until it covers the bottom of the pan. Let cook for about 1-1.5 minutes until crisp. Gently flip over and crisp other side.

SIDE NOTE | When roasting you rarely need salt, as it tends to intensify the flavors naturealy. If anything, salt after roasting.