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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fall Vegetable Medley Recipe

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This recipe for Fall Vegetable Medley is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lg. acorn squash, peeled & cut into 1 1/2" cubes
1 lg. rutabaga, peeled & cut into 1" cubes
1 medium pie pumpkin or butternut squash, peeled & cut into 1" cubes
3 lg carrots, cut into 1 1/2" pieces
1 medium parsnip, peeled & cut into 1" cubes
1 sweet onion, cut into lg. pieces
1/4 c. parmesan cheese
1/4 c. canola oil
3 T. minced fresh parsley
2 T. paprika
2 tsp salt
1 tsp garlic powder
1/2 tsp cayenne powder
Directions:
Directions:
In a large bowl, combine the first 5 ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables, toss to coat.

Transfer to 2 greased 15x10" baking pans.

Bake, uncovered, at 425º for 40-50 minutes or until tender, stirring occasionally.

 

 

 

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