Roasted Fall Vegetables

I had bought a massive butternut squash at Boyd's Orchard last week and some fabulous white sweet potatoes at the Lexington Farmers Market, so we decided to make a medley of our fall veggies and roast them.  You can add your favorites to make a stunning side dish...

What you will need...

• 1 small butternut squash, peeled and cut into bite size pieces
• 2 medium sweet potatoes, cut into bite size pieces
• 2 medium white potatoes, cut into bite size pieces
• 2 medium sweet onions, cut into bite size pieces
• olive oil
• dried rosemary (1 tbsp), thyme (2 tsps), and nutmeg (1 tsp)
• salt and pepper

Preheat the oven to 425*.  On a jelly roll pan, place all the diced veggies, coat them with a bit of olive oil (use your hands to mix everything around on the pan and then make sure the veggies are in a single layer), season with rosemary (be sure to give it a good rub in your hands to bring it back to life), thyme, nutmeg, salt and pepper.  Roast for about 40 minutes, or until done (depends on what size you consider bite size as to the time)...YUM-OLA!!!

How many people can eat...should feed about 6 people as a side dish.