Vella's Market in Constantia, NY
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Meat Department
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Our Favorite Recipes


3/4 cup applesauce
3 tbsp. Worcestershire sauce
1 whole chicken (3-1/2 lbs.)
1 tbsp. turbinado (raw) sugar
2-1/4 tsp. paprika
1-1/2 tsp. black pepper
1-1/2 tsp. garlic salt
3/4 tsp. celery salt
3/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. ground coriander

1. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by stacking the coals on only one side of the grill, leaving the other side empty.
2. In a small bowl, stir together applesauce and Worcestershire. Holding chicken over a 9x5x3 in. loaf pan, pour mixture over chicken, making sure chicken is thoroughly coated inside and out. Let excess liquid drip into loaf pan.
3. In another small bowl, combine dry rub ingredients and mix well. Coat entire chicken, inside and out with dry rub. Place chicken in loaf pan, breast side up.
4. When grill temperature reaches approximately 300º, place loaf pan on grill away from coals, close the cover and cook for 2 hours or until internal temperature of chicken thigh reaches 175º. Let chicken cool a bit in pan before cutting into serving pieces.
* SUGGESTED WOOD hickory, apple, apricot.
Makes 4 servings.


2 3/4 cups quick-cooking oats
1 1/4 cups all-purpose flour
1 1/2 tsp. apple pie spice
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup butter, softened
1 1/4 cups firmly packed brown sugar
1 large egg
1/4 cup plus 2 tbsp. whole milk, divided
2 tsp. vanilla extract
1 cup peeled and finely chopped
Golden Delicious apple
1 1/2 cups confectioners’ sugar

1. Preheat oven to 350°. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together oats and next 4 ingredients. In a large bowl, beat butter and brown
sugar at medium speed with a mixer until fluffy. Add egg, beating until combined. Beat in 1/4 cup milk and vanilla. Stir in chopped apple and oat mixture. Drop by heaping tablespoonfuls onto prepared baking sheets 2 inches apart.
3. Bake for 15 to 18 minutes or until golden brown. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
4. In a small bowl, whisk together confectioners’ sugar and remaining 2 tablespoons milk; drizzle over cooled cookies.
Makes about 3 dozen cookies.


3 1/4 cups all-purpose flour, divided
1 tbsp. baking powder
2 tsp. ground cinnamon, divided
1 tsp. salt
1 (8-ounce) package cream cheese, softened and divided
2 cups granulated sugar, divided
1/4 tsp. almond extract
1/3 cup firmly packed light brown sugar
2 tbsp. butter, softened
1/2 cup vegetable oil
1/3 cup whole milk
2 large eggs
1 cup peeled and shredded Granny Smith apple

1. Preheat oven to 350°. Line 12 jumbosize muffin cups with paper liners.
2. In a medium bowl, whisk together 3 cups flour, baking powder, 1 teaspoon cinnamon, and salt; set aside. In a medium bowl, beat 4 ounces cream cheese, 1/2 cup granulated sugar, and almond extract at medium speed with a mixer until smooth; set aside. In a small bowl, stir together brown sugar, remaining 1/4 cup flour, and remaining 1 teaspoon cinnamon. Using a pastry blender, cut in softened butter until mixture is crumbly; set topping aside.
3. In a large bowl, beat remaining 4 ounces cream cheese and remaining 1 1/2 cups granulated sugar at medium speed with a mixer until fluffy. Add vegetable oil and milk, beating until smooth. Add eggs, beating until combined. Stir in shredded apple and flour mixture until well combined.
4. Divide batter among prepared muffin cups. Divide cream cheese mixture among muffin cups, dropping into center of batter. Sprinkle batter with topping.
5. Bake 30 to 35 minutes or until golden brown.
Makes 1 dozen jumbo muffins


3 cups all-purpose flour
4 tsp. baking powder
1 tbsp. sugar
1 tsp. dried oregano
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. garlic powder
1/4 tsp. dried basil
6 tbsp. cold butter or margarine
1 egg
1 cup buttermilk
2 medium onions, halved lengthwise and thinly sliced
2 tbsp. butter or margarine
1 tbsp. brown sugar
1 tsp. dried rosemary, crushed
1/4 tsp. dried thyme
1. In a bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs.
2. In a bowl, whisk egg and buttermilk; add to dry ingredients. Turn onto a lightly floured surface, knead 6-8 times. Pat or roll dough into two 6-in. circles. Place on a greased baking sheet. Score the surface with shallow cuts to mark 6 wedges on each.
3. For topping, in a skillet, saute onions in butter until tender. Remove from heat. Stir in the brown sugar, rosemary and thyme. Spread over dough.
4. Bake at 425º for 20-25 minutes or until golden brown. Cut into wedges.
Yield: 1 dozen.


3 cups apple cider
1/3 cup firmly packed brown sugar
1/4 cup canola oil
1 tsp. ground cinnamon
1/2 tsp. apple pie spice
1/2 tsp. salt
3 1/2 cups old-fashioned oats
1 cup chopped whole almonds
3/4 cup chopped pecans
1/4 cup sesame seeds
1 cup chopped dried apples

1. In a medium saucepan, bring apple cider to a boil over high heat; cook until cider is reduced to 1/2 cup, 30 to 40 minutes. Remove from heat, and stir in sugar and next 4 ingredients.
2. Preheat oven to 300°.
3. In a large bowl, combine oats and next 3 ingredients. Pour cider mixture over oat mixture, and toss until evenly coated. Spread onto a rimmed baking sheet.
4. Bake for 30 minutes, stirring every 10 minutes. Stir in dried apples, and bake for 10 to 15 minutes more or until golden brown. Spread onto parchment paper, and let cool completely before transferring to an airtight container for up to 2 weeks.
Makes 9 cups (approximately)


4 cups fresh broccoli florets
1 (15 oz.) can chickpeas, drained and rinsed
1/2 cup thinly sliced shallots
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 tbsp. minced garlic
1 tbsp. minced fresh ginger
1 tsp. dried thyme
Salt, black pepper and red pepper flakes to taste
1/4 cup grated Parmesan

STEAM broccoli in a steamer over a pot of boiling water until crisp-tender, 3 minutes. Add chickpeas and steam 1 minute more. Let cool slightly, then chop broccoli.
COMBINE broccoli, chickpeas and shallots in a large bowl.
WHISK together lemon juice, oil, garlic, ginger and thyme; toss with broccoli salad. Season salad with salt, black pepper and red pepper flakes; top with Parmesan.
Makes 6 servings (about 6 cups).


4 pork Rib eye (Rib) Chops, 1 in. thick
Salt and pepper to taste
Olive oil for brushing
1 tsp. olive oil
1/2 yellow onion, chopped
1/4 cup ketchup
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. apple cider vinegar
1/4 tsp. cayenne pepper

Preheat grill to medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 minutes turning once halfway through, until internal temperature is 145ºF as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 minutes.
Heat oil in pot over medium heat. Saute onion until soft, add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer 15 minutes until sauce thickens; turn off heat. Once cooled, puree sauce in blender. Serve chops with spoonful of sauce.
Makes 4 servings.


2 lb. Yukon gold potatoes, cubed
1/3 cup extra-virgin olive oil
3 tbsp. chopped garlic
Salt and white pepper to taste

Cook potatoes in a large pot of boiling salted water until tender, about 15 minutes. Reserve 1 cup cooking water, then drain potatoes. Return potatoes to pot over medium-high heat to dry, 1 minute.
Remove pot from heat. Heat oil and garlic in a small skillet over medium-low until garlic is slightly
toasted, 8-10 minutes.

Crush potatoes with a potato masher; gently stirring in garlic oil, adding reserved cooking water as needed to loosen. Season potatoes with salt and pepper.
Makes 4 servings.
* NOTE: White pepper is often used in dishes where black pepper would detract from the look. It’s stronger than black pepper, so use it more sparingly.


5 cups buttermilk, divided
1/3 cup plus 1 tsp. kosher salt, divided
2 tbsp. sugar
5 lbs. bone-in chicken pieces
Vegetable oil, for frying
2-1/2 cups all-purpose flour
1 tsp. seasoned salt
1/2 tsp. ground black pepper

1. In a large bowl, combine 4 cups buttermilk, 1/3 cup salt and sugar. Add chicken pieces, cover and chill for 4 hours. Drain chicken, discarding liquid. Pat chicken dry with paper towels.
2. In a large cast-iron skillet, Pour oil to depth of 2 inches. Heat oil over medium heat to 350º.
3. In a shallow dish, combine flour, seasoned salt and pepper. In a separate shallow dish, place remaining 1 cup buttermilk. Dredge chicken in flour mixture, shaking off excess. Dip in buttermilk,
letting excess drip off. Dredge chicken again in flour mixture, shaking off excess.
4. Fry chicken, in batches, turning once for 15 to 20 minutes or until meat thermometer inserted in chicken breasts registers 170º and thighs and drumsticks register 180º. Drain chicken on wire rack set over paper towels. Sprinkle chicken with remaining 1 tsp. salt.
Makes 10-12 servings.


1 tbs. butter
2 lbs. sweet onions, sliced
1/3 cup all-purpose flour
1 (12 oz.) can low-fat evaporated milk, divided
1 cup low-sodium chicken broth
1/2 tsp. ground black pepper
1/2 tsp. seasoned salt
2 tbs. fresh thyme leaves
5 lbs. russet potatoes, peeled and sliced 1/8 in. thick
1/2 cup grated Pecorino Romano cheese*
Garnish: fresh thyme
1. Preheat oven to 350º. Spray a 13x9 in. baking dish with nonstick cooking spray.
2. In a large skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, for 1 hour or until golden brown. (Monitor the onions closely during the end of the cooking time because they can burn easily.)
3. In a small bowl, whisk flour into 1/2 cup evaporated milk. In a medium saucepan, combine the remaining milk, chicken broth, pepper and salt. Bring to a boil over medium-high heat. Whisk in flour mixture; reduce heat to medium and cook, whisking constantly for 5 minutes or until thick. Stir in thyme
4. Arrange 1/4 of potato slices in the bottom of the baking dish. Spread 1/4 milk mixture over potatoes. Sprinkle 1/4 onions over sauce. Repeat layers 3 more times. Cover with aluminum foil.
5. Bake for 30 minutes. Uncover and bake 45 minutes longer or until casserole is bubbly and potatoes are tender. Garnish with thyme, if desired.
Makes 10-12 servings.
*Substitute Parmesan cheese for a milder flavor.
NOTE: Caramelized onions (step 2) may be prepared up to 2 days ahead and refrigerated in an airtight container.


2 tsp. brown mustard
2 tsp. extra virgin olive oil
1 tbsp. dark brown sugar
1 tsp. garlic salt
1 tsp. celery salt
1 tsp. paprika
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 boneless, skinless turkey breast (4 lbs.)
4 tbsp. (1/2 stick) butter
3 tbsp. pure maple syrup
1 tbsp. honey

1. Build a charcoal and/or wood fire on one side of the grill, leaving other side void. This will create an area for indirect heat.
2. In seperate small bowls, combine wet rub and dry rub ingredients and mix well. Apply wet rub to entire turkey breast, coating thoroughly, then sprinkle dry rub over turkey as well.
3. When cooker reaches 250º, place turkey breast on grill away from heat and cook for 2-1/2 hours. Meanwhile, melt butter in a small saucepan and stir in maple syrup and honey. After 2-1/2 hours, coat turkey breast with half the glaze, cook for an additional 15 minutes, then coat turkey with remaning
glaze. Cook for 15 minutes more, or until internal temperature of thickest part of the breast reaches 165º.
4. Remove turkey from grill and let rest under tented foil for 15 to 20 minutes before carving. Slice into medallions by cutting across turkey breast.
* SUGGESTED WOOD hickory, oak, maple.
Makes 8 servings.


2-1/2 lbs. small red-skinned potatoes, quartered
3 tbsp. olive oil
Salt and black pepper
2 tbsp. white wine vinegar

1. Preheat oven to 450º.
2. Toss potatoes with oil; season with salt and pepper. Arrange potatoes in a single layer on baking sheet and roast until crisp and golden, 45 minutes. Toss potatoes with vinegar before serving.
Makes 6 servings.


2 tbsp. olive oil
1 (1-1/2 lb.) pork tenderloin, trimmed, seasoned with salt and black pepper
1 lb. red-skinned potatoes, quartered
1 red onion, thinly sliced
1 fennel bulb, trimmed and sliced
2 tbsp. olive oil
2 tbsp. fresh lemon juice
1 tbsp. minced fresh rosemary
2 tsp. minced garlic
1 tsp. fennel seed
Salt and black pepper to taste
Chopped fennel fronds
Rosemary sprigs

PREHEAT oven to 425º.
HEAT 2 tbsp. oil in an ovenproof saute pan over medium-high heat. Add pork and brown on all sides, about 6 minutes. Arrange potatoes, onion and fennel slices around pork.
WHISK together 2 tbsp. oil, lemon juice, minced rosemary, garlic and fennel seed, season with salt and pepper. Brush oil mixture over pork and vegetables.
TRANSFER pan to the oven and roast pork and vegetables, stirring vegetables twice during roasting, until an instantread thermometer inserted into the thickest part of the pork registers 145º and potatoes are tender; 35-40 minutes. Remove pan from oven and let pork rest 5 minutes.
SERVE pork with vegetables; garnish with fennel fronds and rosemary sprigs.
Makes 4 servings.


1 cup butter, melted
1-3/4 cups firmly packed brown sugar
1 tbsp. vanilla extract
2 large eggs
2-1/4 cups all-purpose flour
1 tsp. baking powder
1 (8 oz.) package toffee bits
1 cup sweetened flaked coconut
1 cup toasted chopped pecans

1. Preheat oven to 350º. Spray a 9 x 13 in. baking pan with nonstick cooking spray.
2. In a large bowl, whisk together melted butter and next 3 ingredients.
3. In a small bowl, combine flour and baking powder. Add to butter mixture, stirring to combine. Stir in toffee bits, coconut and pecans. Spoon into prepared pan.
4. Bake for 20 to 25 minutes or until golden brown. Let cool for 1 hour before cutting. Store in an airtight container up to 1 week.
Makes about 1 dozen.


3 cups quartered tomatoes
3/4 cup pimento-stuffed green olives
1 cup sliced fennel bulb
1 cup sliced red onion
2 tbsp. minced garlic
1 tbsp. minced lemon zest
2 tsp. chopped fresh oregano
1 boneless turkey breast half (2-1/2 lb.)
1/4 cup fresh lemon juice
1/4 cup olive oil
Salt and black pepper
1-1/2 cups frozen spinach
1 tbsp. olive oil
2 cups diced pita bread, staled
1/4 cup low-sodium chicken broth
1 egg, beaten
1 tbsp. chopped fresh oregano
Red pepper flakes to taste

PREHEAT oven to 375º. Coat a 9 x 13 in. baking dish with nonstick spray.
FOR THE VEGETABLES, PULSE tomatoes and olives until coarse; toss with fennel, onion, garlic, zest and 2 tsp. oregano. Place vegetables in prepared baking dish.
FOR THE TURKEY, COVER turkey with plastic wrap; starting from the narrower end, pound to 1/2 in. thick with a meat mallet. Discard plastic wrap.
WHISK together lemon juice and 1/4 cup oil for the baste; season with salt & pepper.
FOR THE STUFFING, SAUTE spinach in 1 tbsp. oil in a saute pan over medium heat, 5 minutes. Squeeze spinach in a towel to remove excess moisture. Combine spinach, pita, broth, egg and 1 tbsp. oregano; season with salt, black pepper and pepper flakes.
SPREAD stuffing on turkey. Roll roulade and tie in four places with kitchen string. Place roulade on vegetable mixture in baking dish.
ROAST roulade, brushing with baste every 10 minutes, until an instant-read thermometer inserted into the thickest part registers 165º, 1-1/2 to 2 hours. Let roulade rest 10 minutes, then slice and serve with vegetables.
Makes 6 servings.


2 cups all-purpose flour
2 tbsp. onion soup mix
4 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
1/3 cup cold butter or margarine
3/4 cup milk

In a bowl, combine the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface. Roll to 3/4 in. thickness; cut with a floured 2-1/2 in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 425º for 12-15 minutes or until golden brown. Serve warm.
Yield: 1 dozen.


1-16 oz. package shelf-stable potato gnocchi
4 cups assorted small and/or sliced mushrooms, such as shiitake or cremini
2 cloves garlic, minced
1 tbsp. olive oil
1 cup half-and-half
2- 5 oz. cans solid light tuna packed in olive oil, drained and broken into chunks
2 oz. Parmesan cheese, shaved
Fresh basil leaves (optional)
1/4 tsp. crushed red pepper

1. Preheat oven to 425ºF. Lightly grease a 1-1/2 quart au gratin dish; set aside.
2. In a large pot cook gnocchi in lightly salted water according to package directions; drain.
3. Meanwhile, in a large skillet cook mushrooms and garlic in hot oil over medium heat until tender. Stir in half-and-half. Simmer, uncovered for 5 to 7 minutes or until liquid begins to thicken. Fold in gnocchi and tuna. Transfer to prepared dish.
4. Bake, uncovered for 12 to 15 minutes or until lightly browned. Sprinkle with Parmesan cheese. Let stand 5 minutes. Top with basil leaves, if desired and crushed red pepper.
Makes 4 servings.
Make ahead preparation: Prepare the casserole through step 3. Cover and chill up to 48 hours. Bake, covered for 25 minutes. Uncover, bake 10 to 12 minutes more or until lightly browned and heated through.


1 cup buttermilk baking mix
1 (3 oz.) package instant lemon pudding mix
1 egg
1/4 cup vegetable oil
1/3 cup granulated sugar for decoration

1. Preheat oven to 350ºF. Grease 2 large cookie sheets.
2. Mix baking mix, pudding, egg and oil in a large bowl until dough forms.
3. Roll dough into 1 in. balls. Place balls 2 inches apart on the cookie sheets. Dip flat bottom glass or cookie press into sugar. Press onto dough and flatten into 1/4 inch thick cookie. Bake until just golden brown on the edges, about 10 minutes. Transfer to racks and cool completely.
Makes 6 servings.


1 lb. cranberries (thawed, if frozen)
1 pear, peeled and cut into 1/4 in. pieces
2 tsp. grated orange zest
2/3 cup granulated sugar
1 cup apple cider or juice

1. In a medium saucepan, combine the cranberries, pear, orange zest and sugar; stir in the apple cider.
2. Bring the mixture to a boil. Reduce heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Serve warm or at room temperature.
Makes 3 cups.


2 cups wild rice blend
3/4 cup dried cranbrries
2 tbsp. olive oil
2 large onions, chopped
Kosher salt and pepper
2 cloves garlic, finely chopped
3/4 cup fresh flat-leaf parsley, chopped
1/4 cup fresh dill, roughly chopped
4 scallions, thinly sliced

1. Cook the rice blend according to package directions. Fold in the cranberries, cover and let stand for 10 minutes.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, season with 1/2 tsp. salt and 1/4 tsp. pepper and cook, covered, stirring occasionally, for 6 minutes.
3. Uncover and cook, stirring occasionally, until the onions are very tender and beginning to turn golden brown, 4 to 5 minutes more. Add the garlic and cook, stirring for 2 minutes; stir in the parsley.
4. Add the onion mixture, scallions and dill to the rice and toss to combine.
Makes 8 servings.


Roasting pan and its contents (turkey removed)
1 cup dry white wine or hard cider
2 to 3 cups low-sodium chicken broth
1/4 cup (1/2 stick) unsalted butter
1/2 cup all-purpose flour
Kosher salt and pepper

1. Remove the vegetables and neck from the roasting pan. Strain the pan drippings into a fat separator (or measuring cup). Let it stand for 5 minutes so the fat rises to the top. Leaving the fat behind (or spooning it off if not using a separator) pour the juices from the bottom into a large (4 cup) measuring
2. Place the empty roasting pan across two stove burners on medium-high heat. Add the wine or cider and cook, stirring and scraping up any brown bits, for 1 minute. 3. Pour the wine mixture into the measuring cup with the pan juices and add enough low-sodium chicken broth to make 4 cups liquid total.
4. In a large sauce pan over medium heat melt the butter. Sprinkle the flour over the top and cook, whisking until deep brown in color, 4 to 5 minutes.
5. Gradually whisk the 4 cups liquid, bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper. Strain just before using.
Makes 3-1/2 cups.


1 egg white, lightly beaten
6 tbsp. sugar
1 tbsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
2 cups unsalted mixed nuts
1 cup raisins
1/2 tsp. salt

In a large bowl, combine the first five ingredients; mix well. Stir in nuts to coat well. Spread evenly in a greased 15 in. x 10 in. x 1 in. baking pan. Bake at 325º for 20 minutes, stirring every 5 minutes. Immediately stir in raisins and salt. Spread on a waxed paper-lined baking sheet to cool. Store in an airtight container.
Yield: 3 cups.


1 tbsp. olive oil
1/4 cup butter
1/4 cup chopped fresh chives
1-1/2 tsp. minced garlic
2 cups all-purpose baking mix
1 cup grated extra-sharp Cheddar cheese
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
1 cup buttermilk

1. Preheat oven to 350º. Grease a 12-cup muffin pan with olive oil. In a small saucepan, melt butter over medium heat. Add chives and garlic, and cook for 2 minutes, remove from heat and set aside.
2. In a medium bowl, combine baking mix, cheese, garlic powder and pepper. In a seperate bowl, combine buttermilk and butter mixture. Add buttermilk mixture to baking mixture, stirring until dry ingredients are moistened. Let batter stand for 5 minutes.
3. Evenly spoon batter into prepared muffin pan. Bake for 30 minutes until golden brown. Cool in pan for 5 minutes before removing.
Makes 1 dozen.


2 tsp. canola oil
1 lb. ground chicken breast
1 onion, chopped
2 celery stalks
2 carrots, sliced
1 (12 oz.) bottle light beer
1 cup low-sodium chicken broth
1 (14.5 oz.) can diced fire-roasted tomatoes
1/3 cup mild cayenne pepper sauce
1/4 cup crumbled Gorgonzola cheese
1/4 cup light sour cream

1. Heat oil in large saucepan over medium heat. Add chicken and cook, stirring occasionally, until browned, 8 minutes. Add onion, celery and carrots; cook, stirring occasionally, until softened, 5 minutes.
2. Add beer, broth, tomatoes and pepper sauce, bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes.
3. Garnish each serving of chili with 1 tbsp. Gorgonzola and 1 tbsp. sour cream.
Makes 4 servings.
* TASTE TWIST to pump up flavor and fiber, add 1 cup rinsed, drained black beans to the chili with the tomatoes in step 2.


1 tbsp. light brown sugar
1 tbsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. freshly grated or ground nutmeg
1/8 tsp. cayenne pepper
Kosher salt
2 small butternut squash (about 2 lb. each) peeled, seeded and cut into 1/2 in. thick half moons
2 small red onions, cut into 1/2 in. thick wedges
10 sprigs fresh thyme
4 tbsp. olive oil

1. Heat oven to 425ºF. In a small bowl, combine the sugar, cumin, coriander, nutmeg, cayenne and 1/2 tsp. salt.
2. Divide the squash, onions and thyme between 2 large rimmed baking sheets. Toss the vegetables on each sheet with 2 tbsp. oil, then half the spice mixture.
3. Arrange in a single layer and roast, turning once, until golden brown and tender. 25 to 30 minutes.
Makes 4 servings.