Roasted Winter Vegetables

• 4 parsnips
• 4 turnips
• 1/2 medium rutabaga
• 1/2 medium butternut squash
• 2 quarts water
• 2 tablespoons kosher salt, divided
• 1/4 cup all-purpose flour
• 1 teaspoon freshly ground pepper
• 1/3 cup butter or margarine, melted

1. Peel vegetables. Cut parsnips into 1-inch slices; cut turnips, rutabaga, and squash into 1-inch cubes.
2. Bring parsnip, turnip, rutabaga, 2 quarts water, and 1 tablespoon salt to a boil in a Dutch oven; boil, stirring occasionally, 5 minutes. Add squash, and cook 7 to 10 minutes or until slightly tender. Drain and cool. Chill up to 8 hours, if desired.
3. Combine remaining 1 tablespoon salt, flour, and pepper in a heavy-duty zip-top plastic bag; add one-third of vegetables to bag. Seal and shake to coat; place in a single layer in a greased roasting pan. Repeat procedure with remaining vegetables and flour mixture. Drizzle vegetables with butter, tossing gently.
4. Bake at 375u0b0 for 30 minutes or until golden.

parsnips, rutabaga, butternut squash, water, kosher salt, allpurpose, freshly ground pepper, butter

Taken from www.myrecipes.com/recipe/roasted-winter-vegetables-3 (may not work)