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Roasted Autumn Vegetables Recipe

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This recipe for Roasted Autumn Vegetables, by , is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Haire
Added: Tuesday, February 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium sized butternut squash (about 1 lb) peeled and cut into 1/2-inch chunks
4 medium red or Yukon Gold potatoes (about 1 lb) unpeeled and cut into smaller chunks than the squash because potatoes take longer to cook
1 or 2 sweet potatoes, peeled and cut into 1/2-inch chunks



1 medium yellow onion, chopped
1 medium red pepper, cut into 1/2-inch pieces
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 tsp each seasoned salt and ground pepper, or to taste
2 Tbsp mixed fresh herbs chopped, your choice

Directions:
Directions:
Preheat oven to 400.

In a large, shallow baking dish combine the butternut squash, potatoes, sweet potatoes, onion, red bell pepper and garlic. Drizzle olive oil over the vegetables, sprinkle with seasoned salt, pepper and herbs, and toss to coat the vegetables.

Bake uncovered at 400 for about 40 minutes or until vegetables, especially the potatoes, are tender.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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