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1 medium squash
4 parsnips
4 carrots
2 red onions
2 sweet potatoes
3 beets
2 Yukon gold potatoes (unpeeled)
2 tablespoons olive oil

Remove the top of the squash, scoop out seeds and sprinkle with salt, pepper and olive oil. Replace top and bake at 350°F for 1 hour or until inside is tender but squash retains it shape.

Peel parsnips, carrots, onions, sweet potatoes and beets and cut into wedges. DO NOT peel Yukon potatoes; cut them into wedges. Toss all with the olive oil. Divide between 2 shallow roasting pans and roast at 500°F (yes 500) for 30 minutes, until browned, stirring once or twice while cooking.

Fill squash with veggies.

Posted by Pauline Miller

Nutritional Info Per Serving: N/A