Harvest Roasted Vegetables

Harvest Roasted Vegetables

Ingredients:
1 butternut squash, chopped
4 sweet potatoes, chopped
2 cups (500 g/1.25 lb) baby Portobello mushrooms, cut into quarters
1 onion, thickly sliced
4 garlic cloves
olive oil, for drizzling
a little fresh basil
a little fresh thyme
sea salt and freshly ground pepper

Directions:
1. Preheat the oven to 450°F (230°C/gas 8).
2. Place all the veggies and garlic on a baking sheet lined with baking parchment and
drizzle lightly with olive oil. Season with salt and pepper and sprinkle with the
chopped herbs.
3. Bake for 40 minutes, turning veggies over halfway through. The mushrooms and
onions will take only about 30 minutes, so set them aside and keep warm while the
squash and sweet potatoes finish roasting.
ROASTED ACORN SQUASH STUFFED WITH MUSHROOM AND SAGE
Makes 2 servings
Nutrition