Roasted Fall Vegetables with Curry & Coconut Milk
1 acorn squash, washed, dried seeded, cut into ½-inch thick strips
3-4 parsnips, peeled, cut into thick 4-5 inch strips
1 small red onion, peeled, cut into thick strips
1 honey crisp apple, washed, cut into large chunks
3 tablespoons olive oil
Kosher salt
freshly ground black pepper
1 cup Coconut milk
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 teaspoon Turmeric
1 teaspoon curry powder
Preheat your oven to 400˚F. Toss the squash, parsnip, red onion and apple with 2 tablespoons of the olive oil, salt and pepper. Transfer to a baking sheet lines with parchment paper. Roast the vegetables until golden brown and tender to a knife tip. Remove from the oven.
While the vegetables are roasting, prepare the curry sauce. Heat 1 tablespoon of the olive oil in a skillet and add the garlic, over medium low heat, stirring. Add the ginger, spices and a little salt and pepper. When fragrant, add the coconut milk and stir until it thickens a little.
When the vegetables and apple are cooked, toss them into the curry sauce and serve.