Oven-roasted veggies

This is my dinosaur of an oven. Yes, it is ancient. But it is double. It is an ancient dinosaur of a double oven and it is my favorite thing about my otherwise not so loveable kitchen. I'd say I use the double oven (meaning 2 ovens at once) probably every other day if not every day.

So anyway, this recipe is sort of fallish/wintry. Granted it is springtime now so your thoughts are probably turning toward grilled corn on the cob. (I know mine are. And grilled peaches...yum...) But just in case you are in the mood for something cozier; besides, we had this a few weeks ago and it is still fresh in my mind.

Roasted Veggie Medley (from Parents mag)

Ingredients
1/2 pound tiny potatoes, quartered
1 cup small butternut squash pieces (I sometimes buy the prepackaged fresh squash at Wegmans that is already chopped...because butternut squash can be a pain.)
2 tablespoons balsamic vinaigrette
2 tablespoons olive oil
Red bell pepper, chopped
1 tablespoon fresh thyme

Directions
1. Mix potatoes and butternut squash pieces. Toss with balsamic vinaigrette and olive oil; roast, uncovered, at 425 degrees F for 15 minutes. Add red bell pepper pieces and roast 10 minutes more, or until tender. Garnish with fresh thyme.

We love this. I like to pair it with...well lots of things actually, but if we are sticking with veggie, then try serving it with whole-wheat penne tossed in pesto sauce, Parmesan, and pine nuts.

OR, here is a recipe that I haven't actually tried with the balsamic roasted veggies but I have had it with roasted broccoli and I feel like it would work with the squash, because it is also somewhat fallish. And it's also from Parents mag...

(if you are feeling overwhelmed by the prospect of a balsamic-pumpkin combo, I think that pumpkin penne is quite yummy with roasted broccoli. For roasted broccoli: put broccoli in a pan. Put some olive oil on top. Roast it at 400 for 10-15 mins, stirring every few mins, or until it looks good to you!)

Pumpkin Penne

Ingredients
1 12 oz. box whole-wheat penne
1 Tbsp. olive oil
1 shallot, finely chopped (or a small onion, or 1/2 tsp. onion powder)
1 1/2 cups low-sodium chicken or vegetable broth
1/2 cup fat-free evaporated milk
1 15 oz. can pumpkin
1/2 tsp. pumpkin-pie spice
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. fresh parsley, chopped

Directions
Cook pasta according to package directions. Meanwhile, in a saucepan, heat oil on medium. Add shallots; cook and stir until tender, about 3 minutes. Whisk in broth, evaporated milk, pumpkin, spice, salt, and pepper. Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally.

Toss pasta with sauce. Spoon into bowls and top with parsley and cheese.

Serve with artisan bread, of course!