Harvest time brings to mind squash, pumpkin, corn and hunting. Most of us love traditions passed down from generation to generation. Our history of survival and difficult times create a spirit of thankfulness, regardless of our culture and geographic location. Native Americans were known to celebrate harvest feasts.
Please don’t miss the similarity of our Native American Ancestors celebrating a Harvest Feast as the Israelites celebrated the “Feast of the Harvest” in the Old Testament. A tradition that continues to this day.
Exodus 23:16 “You shall keep the Feast of Harvest, of the firstfruits of your labor, of what you sow in the field. You shall keep the Feast of Ingathering at the end of the year, when you gather in from the field the fruit of your labor.”
The established time to work together, gather the bounty, and celebrate with great thanks transcends time and cultures. In the spring we plant and throughout the summer and fall we harvest. What a picture of gratitude!
Roasted Squash with pumpkin seeds fit right into that fall picture. Although the Greek seasoning doesn’t really lend the American illuminance to this harvest dish, the flavor is on par.
This easy harvest dish will also feed many for a family feast. Be ready to fill two 9×13 baking dishes. The most difficult task is peeling the butternut squash. Actually, an easier way to prepare it is to roast it separately then cool and cube the inside to add to the other vegetables. It will just take a little extra time to peel and cut the squash raw.
Here’s What You’ll need:
1 Head of Organic Cauliflower (Chopped)
1 Butternut Squash (Peeled and Chopped)
2 Parsnips (Peeled and Chopped)
1 Bundle of Fresh Asparagus
1 Small Onion
4 Tablespoons Organic Olive Oil
2 Cloves Minced Garlic
1/4 Cup Pumpkin Seeds
1 Teaspoon Basil
1 Teaspoon Oregano
1 Teaspoon Rosemary
1/4 Teaspoon Nutmeg
1/2 Teaspoon Black Pepper
1 Teaspoon Thyme
Mix all the spices together in a small dish and set aside. I keep the salt out of this for my heart patients and those on a low sodium diet. You can add salt as you like, if you are not on a salt restricted diet. Really, there is so much flavor in this dish, a tiny bit of salt will go a long way.
Preheat oven to 400. Prepare the two 9×13 baking dishes. Peel and chop the cauliflower, squash, parsnips, and onion. Mince the garlic. Divide the vegetables evenly among the two pans and add the oil, spices and garlic. Use your hands to coat all the vegetables with the oil and spices. Cover with aluminum foil and bake 40 min. Uncover and add the chopped asparagus and pumpkin seeds, then bake uncovered 10 more minutes. If you add the asparagus at the beginning of the roasting process it loses all it’s color and most of it’s flavor. So, it’s best to wait.
I hope you enjoy this easy, and wonderful Squash and pumpkin seed dish with Greek Seasoning. May it become a family favorite at your Harvest Gatherings! God Bless.