Fancy Skewered Roasted Winter Veggies

• 3-4 parsnips: de-cored, chunky cut (about 1/2"-3/4")
• 1 small or medium (1 lb of flesh) red kuri, buttercup or butternut squash-peeled, cubed to 3/4"-1"
• 1 head broccoli, cleaned and cut into florets, leaving a good amount of stem to be skewered
• 1 medium rutabaga or turnip-peeled and cut into 3/4"-1" cubes
• 1 large white or yellow onion--halved and then cut into 1/4" wide slices
• 1 bulb fennel (if you like)--cut into 1/4" wide slices
• 2-4 tablespoons olive oil
• 1 tablespoon spices
• 1/4 cup tahini paste
• 2 tablespoons lemon juice
• 2 tablespoons plain yogurt (any fat content, regular style works)
• wooden or bamboo skewers

1. Set the oven to 425 while you cut the vegetables
2. Spread vegetables except the broccoli in a single layer on a rimmed cookie sheet or two. Don't pack them tightly or they'll steam, not roast!
3. Drizzle olive oil and sprinkle spices evenly over vegetables, and toss well until all sides of the cut veggies have oil and spices.
4. Put the vegetables in the oven to roast, stirring about every 10 minutes for 30 minutes (you want to not disturb them too much so you get good browning from the pan, but you also want even cooking); add the broccoli after about 20 minutes. If the vegetables are burning but not softening, turn the oven to 350.
5. When the vegetables are soft and cooked through (try each kind), remove from the oven
6. Skewer the vegetables in whatever way works-try folding the onion and fennel strips over on themselves before skewering.
7. Mix tahini, lemon juice and yogurt (add salt and pepper) to make a simple dipping sauce if people will have plates. The pictured hot pink dip is a pureed beet and yogurt dip that probably isn't suitable as a party food (recipe is from Tamimi and Ottolenghi's Jerusalem)

red kuri, broccoli, cubes, white, fennel, olive oil, tahini paste, lemon juice, yogurt, wooden

Taken from food52.com/recipes/25238-fancy-skewered-roasted-winter-veggies (may not work)