Roasted Autumn Vegetable Purée

October 16, 2009

Author Notes: After the first cranberries appeared at the market, I decided it was time for a mini Thanksgiving dinner. (It was also Canadian Thanksgiving). So I bought a turkey breast, and a thigh, made some cranberry sauce, some classic stuffing, and some gravy. I'm not a fan of the roasting rack, so I like to take some great veggies to rest the meat on.bffoodie

Serves: 6-8


  • 3 carrots
  • 2 small onions
  • 1 tablespoon olive oil
  • 1 sprig thyme
  • 2 delicata squash, split and seeds removed
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 or 2 split turkey breasts, thighs, or combination
  • 2 apples
In This Recipe


  1. Pour the olive oil into your roasting pan.
  2. Trim and cut your carrots into 2-3 inch pieces. Split horizontally and remove seeds from the squash, Peel and cut the onion into quarters. Peel, cut and core the apple into halves.
  3. Place vegetables into the roasting pan and shake it around a bit to spread the olive oil. Add the sprig of thyme and season with salt and pepper.
  4. Season the turkey as you would like. Rest the turkey on top of the vegetables. Roast at 325 degrees F. for two hours.
  5. Remove the turkey, pour off the juices and fat to make your gravy. Enjoy the turkey as part of a turkey dinner or fabulous homemade turkey sandwiches.
  6. Remove the vegetables from the pan and place them into the blender with some water. For a side, keep the purée thick and add a little more seasoning to taste. For a soup, add some chicken or turkey stock or water until desired consistency is achieved.
  7. Serve hot with a pinch of fleur de sel and some brioche croutons on top. (as a soup)

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