Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 12, 2012 Print Rate It Share Share Tweet Pin Email Servings: 4 Enjoy sweet and savory flavors with this delicious side dish recipe, courtesy of chef Andrew Carmellini. Also try:Cider-Glazed Rack of Pork Ingredients 1 butternut squash, top half only, cut into 1-inch pieces (about 2 cups) 2 medium white turnips, cut into 1-inch pieces (about 2 cups) 1 small rutabaga, peeled and cut into 1-inch pieces (about 2 cups) 2 small Fiji or Winesap apples, cored and cut into wedges (about 1 cup) 2 tablespoons extra-virgin olive oil Coarse salt ¼ teaspoon freshly ground black pepper ¼ cup dried cranberries ¼ cup hot water 1 tablespoon bourbon 1 tablespoon unsalted butter ¼ cup pumpkin seeds Pinch of cayenne pepper ¼ cup celery leaves Directions Preheat oven to 450 degrees with a rack set in the center. Place squash, turnips, rutabaga, and apples on a large rimmed baking sheet. Drizzle with olive oil and season with 1/2 teaspoon salt and pepper; toss to combine. Transfer to oven and roast, turning once, until brown and tender when pierced with a knife, about 15 minutes. Meanwhile, place cranberries in a small bowl. Cover with hot water and bourbon; set aside. Melt butter in small skillet over medium heat. Add pumpkin seeds and stir to coat with butter. When seeds start to puff and make cracking sounds, add a pinch of salt and cayenne pepper; shake pan to coat seeds and remove from heat. Remove vegetables from oven and add cranberries and their liquid. Top with toasted pumpkin seeds and celery leaves; serve immediately. Rate it Print