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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 14 |
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I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that's not overpowering. 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 |
Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.
2. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally. Yield: 14 servings.
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