Roasted Fall Vegetables Recipe

Ingredients

1 large acorn squash, peeled and cut into 1-1/2-inch cubes1 large rutabaga, peeled and cut into 1-inch cubes1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes3 large carrots, peeled and cut into 1-1/2-inch pieces1 medium parsnip, peeled and cut into 1-inch cubes1/4 cup grated Parmesan cheese1/4 cup canola oil3 tablespoons minced fresh parsley2 tablespoons paprika2 teaspoons salt1 teaspoon garlic powder1/2 teaspoon cayenne pepper

Preparation

In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.

Transfer to 2 greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.