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Roasted Autumn Vegetables Image

Roasted Autumn Vegetables

Roasted Autumn Vegetables

Print Recipe

Ingredients:

1 lb red potatoes, washed and quartered
1 lb butternut squash, peeled and quartered
1 sweet onions, quartered and separated
6 garlic cloves, coarsely chopped
4 tablespoons olive oil
Salt and ground pepper to taste

Instructions:

Preheat oven to 400 degrees. 

Add vegetables to a small rimmed baking sheet. Drizzle with oil and season with salt and pepper.  Toss to combine.  Roast vegetables, turning occasionally, for approximately one hour or until tender to a fork.

Pair With


2015
Cosentino Winery
Semillon
Napa Valley
$24.00
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