#pattypan

Now, if you’re making this beautiful Apple and Spice Caramelized Duck for lunch, you should also have a side of gorgeous and colorful Roasted Fall Vegetables to compliment the meat. The combination of earthy, nutty vegetables like pattypan and rutabaga with juicy grapes and figs, is just blissfull. I love Autumn, don’t you?

Ingredients (serves 6 to 8):

1 orange pattypan squash, rinsed

4 rutabaga, peeled

4 large carrots, peeled

6 pearl onions, peeled

3/4 cup green and black grapes, rinsed

1 teaspoon coarse sea salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

2 tablespoons olive oil

6 figs, just ripe

olive oil, for drizzling (optional)

Preheat oven to 410°.

Cut pattypan squash into large wedges, and remove seeds with a teaspon. Place pattypan squash wedges in a large baking dish. Cut rutabaga into quarters, and add to the dish. Cut carrots into large chunks, halve pearl onions; and add carrots, onions and green and black grapes to the dish. Sprinkle vegetables evenly with coarse sea salt, black pepper and dried oregano. Drizzle with olive oil, and toss with clean hands so that all the vegetables are coated in oil and seasoning.

Place the vegatables in the middle of the hot oven, and roast, 1 hour, at 410°.

Rinse and halve the figs and place fig halves liberally on top of the vegetables. Roast, 10 to 15 muntes more, at 410°, until vegetables are tender.