Moroccan-Spiced Roasted Vegetables

• 2 lbs shallots, quartered
• 4 tablespoons olive oil
• 4 lbs butternut squash, peeled, seeded, and cut into 3/4-inch cubes
• 4 large red bell peppers, cut into 1/2-inch-thick strips
• 2 lbs sweet potatoes, peeled and cut into cubes
• 1 tablespoon coarse salt
• 4 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, cut into bits

1. Preheat 375u0b0. Mix shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes.
2. Mix together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow baking pans.
3. Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

shallots, olive oil, butternut squash, red bell peppers, sweet potatoes, coarse salt, ground cumin, ground coriander, ground cinnamon, unsalted butter

Taken from www.food.com/recipe/moroccan-spiced-roasted-vegetables-305797 (may not work)