Recipe information
Ingredients for - Roasted Fall Vegetables
1. 1 large acorn squash, peeled and cut into 1-1/2-inch cubes -
2. 1 large rutabaga, peeled and cut into 1-inch cubes -
3. 1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes -
4. 3 large carrots, peeled and cut into 1-1/2-inch pieces -
5. 1 medium parsnip, peeled and cut into 1-inch cubes -
How to cook deliciously - Roasted Fall Vegetables
1. Stage
In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.
2. Stage
Transfer to 2 greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.
