This is a great utilitarian recipe for the holidays, or any time. In one dish, you can capture several ingredients associated with holiday menus, but it's also a good dish to make when there is extra produce floating around your kitchen. The warm shallot dressing binds the ingredients together and can be made while the vegetables are roasting. —Bevi
Butternut squash, cut in 2-inch chunks
Baby new potatoes, cut to make 1 to 1 1/2 inch pieces
a big handful
Green beans, left whole but with the tips removed
Olive oil as needed
Shallot, minced, to make about 1 heaping TBLS.