Roasted Fall Vegetables Recipe

Name: Roasted Fall Vegetables Recipe
Prep time: 30 min
Cook time: 40 min
Yield: 14
Ingredients: 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

Roasted Fall Vegetables Recipe was pinched from <a href="http://www.tasteofhome.com/Recipes/Roasted-Fall-Vegetables" target="_blank">www.tasteofhome.com.</a>

INGREDIENTS

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Ingredients

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1 large acorn squash, peeled and cut into 1-1/2-inch cubes

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1 large rutabaga, peeled and cut into 1-inch cubes

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1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes

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3 large carrots, peeled and cut into 1-1/2-inch pieces

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1 medium parsnip, peeled and cut into 1-inch cubes

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1/4 cup grated Parmesan cheese

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1/4 cup canola oil

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3 tablespoons minced fresh parsley

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2 tablespoons paprika

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2 teaspoons salt

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1 teaspoon garlic powder

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1/2 teaspoon cayenne pepper

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