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Burn Movie Review

Sizzlingly Odd
In his debut feature, writer/director Mike Gan has created a small film that, if there's justice, will attain a cult-like status. "Burn" takes place in the course of one evening and entirely within the confines of a rural, out-of-the-way gas station shop.
It's the kind of place that loners might wander into for a hot cup of coffee at 3am. Obviously this is not a big budget film, but Gan squeezes an awful lot of goodness out of it. Maybe we should call it badness.





Roasted Butternut Squash & Root Vegetables with Cauliflower Gnocchi

Take cauliflower gnocchi to the next level with these hearty, plant-based meal-prep bowls. Here we double up our Roasted Butternut Squash & Root Vegetables recipe (see Associated Recipes) and combine it with white beans, pesto and store-bought cauliflower gnocchi to make a week of healthy meal-prep lunches. You'll have leftover roasted veggies, so plan to use them as easy side dishes for dinner throughout the week or incorporate them into another recipe, like Creamy Roasted Vegetable Soup with Chicken or the Piled-High Greek Vegetable Pitas (see Associated Recipes).

Nutrition Profile
  • Egg Free
  • Soy-Free
  • Gluten-Free
  • Vegetarian

6 cups butternut squash (1-inch pieces) 2 cups sliced parsnips 1 cup sliced carrot 1 cup chopped onion 3 tablespoons olive oil, divided ½ teaspoon salt ¼ teaspoon ground pepper ¼ teaspoon cayenne pepper 4 cups frozen cauliflower gnocchi ¼ cup pesto 1 (14.5 ounce) can no-salt-added white beans, rinsed.

Prep - 30 m
Ready In - 40 m
  1. Preheat oven to 400°F. Combine squash, parsnips, carrot and onion in a large bowl. Add 2 tablespoons oil, salt, pepper and cayenne; toss well to coat. Divide the vegetables between two 15-by-10-inch baking pans; cover with foil. 
  2. Roast the vegetables, covered, for 20 minutes. Stir the vegetables and then roast, uncovered, until tender and starting to brown, about 10 minutes more. Set aside to cool. Reserve 4 cups; refrigerate the remaining vegetables to use within 4 days. 
  3. Heat the remaining 1 tablespoon oil in a 10-inch nonstick skillet over medium heat. Add gnocchi (working in batches if necessary) and cook until browned, about 5 minutes. 
  4. Divide pesto among 4 small lidded containers and refrigerate. 
  5. Divide the reserved roasted vegetables among 4 single-serving containers (1 cup each). Top each with 1 cup gnocchi and one-fourth of the white beans; stir gently to combine. Seal the containers and refrigerate for up to 4 days. To reheat one serving, vent the lid and microwave on High until steaming, 2½ to 3 minutes. Toss with 1 portion of the pesto and serve.
  • To make ahead: Refrigerate for up to 4 days.


Nutrition Information
  • Serving Size: 1 meal-prep container
  • Per Serving: 437 calories; 18 g fat(3 g sat); 18 g fiber; 62 g carbohydrates; 10 g protein; 138 mcg folate; 0 cholesterol; 8 g sugars; 0 g added sugars; 16,914 IU vitamin A; 28 mg vitamin C; 189 mg calcium; 3 mg iron; 582 mg sodium; 1,025 mg potassium
  • Nutrition Bonus: Vitamin A (338% daily value), Vitamin C (47% dv), Folate (34% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 fat, 2 starchy vegetable, 1½ vegetable, 1 lean protein, 1 starch

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