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Parve
Easy
10 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
This healthier side option, using a medley of vegetables coated with a sweet-savory sauce, is the perfect accompaniment to any Yom Tov main dish.
1 acorn squash, scrubbed well
2 medium onions, cut into wedges
2 sweet potatoes, peeled and cut into chunks
2 red potatoes, scrubbed and cubed
3 large colored carrots (red, orange, yellow), peeled, halved lengthwise, and cut into thick slices, or 1 pound (450 grams) fresh baby carrots, greens attached
1 teaspoon pareve chicken soup mix, dissolved in 3/4 cup boiling water
6 tablespoons good-quality orange marmalade
1/4 cup honey (unprocessed recommended)
1 teaspoon orange zest, finely diced (optional)
1 and 1/2 teaspoons Montreal steak seasoning (if not available, use chicken seasoning of your choice)
salt, to taste (start with 3/4 teaspoon)
black pepper, to taste
3 tablespoons solid coconut oil
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a large rectangular glass dish (oven-to-table recommended) with Gefen Parchment Paper.
Microwave the acorn squash for three minutes, then cut into chunks or wedges. Place in the lined dish along with the onions, sweet potatoes, potatoes, and carrots.
In a small bowl, combine the dissolved chicken soup mix, marmalade, honey, zest if using, and the rest of the seasonings. Mix well. Pour over veggies and gently toss to coat. Dot with coconut oil. Cover and bake for 30 minutes. Uncover and bake for 40 minutes or until veggies are tender.
I recommended turning off the oven at this point, opening the door, and covering the pan once again. This allows the steam to really soften the veggies and make them creamy. Leave in oven this way for up to an hour.
Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger
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