Roasted Fall Vegetables

• 1 large acorn squash, peeled and cut into 1-1/2-inch cubes
• 1 large rutabaga, peeled and cut into 1-inch cubes
• 1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes
• 3 large carrots, peeled and cut into 1-1/2-inch pieces
• 1 medium parsnip, peeled and cut into 1-inch cubes
• 1/4 cup grated Parmesan cheese
• 1/4 cup canola oil
• 3 tablespoons minced fresh parsley
• 2 tablespoons paprika
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper

1. In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.
2. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 425u0b0 for 40-50 minutes or until tender, stirring occasionally.

acorn squash, butternut squash, carrots, parsnip, parmesan cheese, canola oil, fresh parsley, paprika, salt, garlic, cayenne pepper

Taken from www.tasteofhome.com/recipes/roasted-fall-vegetables/ (may not work)