Roasted Butternut Squash With Root Vegetables Recipe

Ingredients

3 pounds butternut squash, peeled, seeded and cut into 1-inch pieces2 large rutabagas, peeled and cut into 1/2-inch pieces2 large fennel bulbs, cut into 1/2-inch pieces2 small turnips, peeled and cut into 1/2-inch pieces1/4 cup olive oil1/4 cup lemon juice2 tablespoons minced fresh thyme or 2 teaspoons dried thyme1 teaspoon salt1/2 teaspoon pepper

Preparation

Place the squash, rutabagas, fennel and turnips in two 15x10x1-in. baking pans. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 450° for 55-60 minutes or until tender, stirring twice.