Recipe: autumn harvest roast

It is no secret that I absolutely love the fall. I have been craving pumpkin and the like for a while now, so I decided to roast some delicious fall veggies.

Preheat oven to 425, line a baking pan with foil and set aside.

Peel and cut each of the following into 1 inch cubes (you can use any combination of root veggies or winter squash):

  • 1 small sugar pumpkin
  • 1 medium butternut squash
  • 1 acorn squash
  • 1 large sweet potato or yam
  • 1 large vidalia onion

Place in a large mixing bowl and add:

  • 1 sprig fresh rosemary
  • sprinkle of cinnamon
  • sea salt
  • pepper
  • just enough olive oil to coat

Spread evenly on baking sheet and bake in the oven until tops begin to brown – about 30-40 minutes or so.

Remove from oven and sprinkle 2 tablespoons of real maple syrup accross the top – toss the veggies and place back in the oven for 5 minutes.

 Remove, cool and enjoy!

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