Prep Time: 20 minutes | Cook Time: 1 hour
- 1 small butternut squash
- 2 small parsnips
- 2 small carrots
- 1 rutabaga or turnip
- 1 medium red onion
- 1 large sweet potato
- 2 tsp cumin
- 2 tsp paprika
- 3 cloves garlic, minced
- 2 cans diced tomatoes
- 2 sprigs rosemary
- 1/4 cup shredded mozzarella
Peel and chop butternut squash, parsnips, carrots, rutabega, and onion into rough 1 inch cubes. Cut sweet potato into thin, 1/4 inch slices.
In a large pot or Dutch oven, heat 2 tbs oil over medium high. Add the butternut squash, parsnips, carrots, rutabega, cumin, and paprika. Sautée for 5 minutes.
Add the onion, canned tomatoes (with juice), garlic, and enough water or broth to half-way submerge the vegetables. Cover and let gently simmer for 30 minutes.
Meanwhile, preheat oven to 400 F.
Using a slotted spoon, transfer the vegetables to a large baking dish. Pour liquid into dish, then top with sweet potato slices and rosemary sprigs.
Cover, leaving a slight tent for some moisture to escape. Bake for 30 minutes, until vegetables are tender and some of the liquid has cooked off.
Sprinkle with cheese and bake for 5 more minutes, to let melt.
Serve with your favorite pasta, or on a bed of fresh spinach. Top with chives and fresh parsley, if desired.