Ingredients
- 3 Tablespoons olive oil
1 14 - 16 oz. butternut squash, halved, peeled, seeded, cut into 1/2 inch cubes (about 2 1/2 cups)
12 ounces medium carrots (about 4) peeled, cut into 1/2 inch cubes (about 2 cups)
8 ounces medium parsnips (about 3) peeled, cut into 1/2 inch cubes (about 2 cups)
2 cups thinly sliced leeks, cleaned (white and light green parts only) (about 2 medium leeks)
2 medium Granny Smith apples, peeled, cored, cut into 1/2 inch cubes (about 2 cups)
3 cups low-sodium vegetable broth
Grated zest from 1 large lemon (about 2 teaspoons)
1 teaspoon ground allspice
1/4 teaspoon sea salt
Dash of freshly ground black pepper
4 oz. fresh goat cheese, coarsely crumbled
Description
Sometimes I Just Can't Stop Myself. I Was Watching The Today Show Earlier This Week And Saw A Recipe For A Sweet And Savory Root Vegetable Dressing With Apples And Dried Cranberries. As I Watched Chef Giada DeLaurentiis Saute The Root Vegetables And Ad
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