Makes: 16 servings
Prep: 25 mins
Roast: 30 mins
- 4 pounds bell peppers (10 to 12 medium, in mixed colors), cut into 1-inch strips
- 2 large onions, halved and sliced 1/2 inch thick
- 3 cloves garlic, minced
- Salt and pepper
- 5 tablespoons EVOO
- 1 large butternut squash (4 to 4 1/2 lbs.)--peeled, seeded and cut into 3/4-inch cubes (8 cups if you are buying precut squash)
- Position racks in the upper and lower thirds of the oven and preheat to 450 degrees . Combine the bell peppers and onions on a large rimmed baking sheet. Sprinkle the garlic, 1 tsp. salt and 1/2 tsp. pepper on top. Toss with 3 tbsp. EVOO and spread evenly in the pan. Place in the lower third of the oven and cook for 10 minutes.
- Meanwhile, place the butternut squash on another large rimmed baking sheet. Drizzle with the remaining 2 tbsp. EVOO and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper; toss and spread evenly in the pan. Once the peppers and onions have cooked for 10 minutes, add the squash to the upper third of the oven and roast, along with the peppers and onions, until fork-tender, 15 minutes. Let the vegetables cool completely on their pans.
- Divide into 1-cup portions, keeping the pepper-onion mixture and the squash separate. Transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.
- Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)
- Brush the squash with maple syrup before roasting.
- Toss the peppers and onions with hearty herbs like oregano or thyme before roasting.
- Toss the roasted squash or the pepper mixture with leafy herbs like mint or parsley after cooking.
- Toss the roasted squash with sesame oil and toasted sesame seeds after cooking.