Week 18 - Roasted Squash & Root Vegetables

Roasted Squash & Root Vegetables
By Chef Liz Arraj
Serves 4

1 Delicata squash, seed and cube
1 Butternut squash, peel, seed and cube
2 Sweet potato, peel and dice
2 Parsnip, peel and dice
2 Turnip, peel and dice
1 yellow onion, dice
2 tsp. salt
1 tsp. curry powder, optional
1 tsp. turmeric, optional
1/2 tsp. cayenne, optional
Olive oil

1. Prep vegetables and toss in large bowl with olive oil and salt.
2. Pre-heat oven to 400. Roast on baking sheet for 30 or more minutes until you can stick a fork into the vegetables.
3. Serve on top of your choice of grain. I love basmati rice!

Tasty Tip:
Roasting vegetables is an easy way to get a lot of veggies on your plate. You can change up the spices and herbs depending on what cuisine you want on your dinner table. Curry, turmeric and ginger for India. Chili powder, cayenne and cumin for Mexico. Oregano, basil and rosemary for Italy. The sky's the limit! You don't have to leave your house to go on a culinary adventure!