Roasted Squash Medley Recipe

Ingredients

1 large acorn squash, peeled and cubed1 small butternut squash, peeled and cubed2 large white potatoes, cubed2 large red potatoes, cubed1 medium green pepper, julienned1 medium sweet red pepper, julienned1 small onion, quartered12 whole garlic cloves, peeled1 teaspoon salt1 teaspoon garlic powder1/2 teaspoon pepper1/2 cup olive oil

Preparation

In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans.

Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.