Roasted Fall Vegetables

Name: Roasted Fall Vegetables
Ingredients: 1 large acorn squash, peeled and cut into 1-1/2-inch cubes; 1 large rutabaga, peeled and cut into 1-inch cubes; 1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes; 3 large carrots, peeled and cut into 1-1/2-inch pieces; 1 medium parsnip, peeled and cut into 1-inch cubes; 1/4 cup grated Parmesan cheese; 1/4 cup canola oil; 3 tablespoons minced fresh parsley; 2 tablespoons paprika; 2 teaspoons salt; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper

12 ingredients

2 steps

Ingredients

1 large acorn squash, peeled and cut into 1-1/2-inch cubes
1 large rutabaga, peeled and cut into 1-inch cubes
1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1-1/2-inch pieces
1 medium parsnip, peeled and cut into 1-inch cubes
1/4 cup grated Parmesan cheese
1/4 cup canola oil
3 tablespoons minced fresh parsley
2 tablespoons paprika
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Directions

1

In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.
2

Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.