CATEGORY: Lower Fat
TIME: Prep: 30 min. Bake: 55 min.
3 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
2 large rutabagas, peeled and cut into 1/2-inch pieces
2 large fennel bulbs, cut into 1/2-inch pieces
2 small turnips, peeled and cut into 1/2-inch pieces
1/4 cup olive oil
1/4 cup lemon juice
2 Tablespoons fresh thyme or 2 teaspoons dried thyme, minced
1 teaspoon salt
1/2 teaspoon pepper
Place the squash, rutabagas, fennel and turnips in two 15" x 10" x 1" baking pans.
Combine the remaining ingredients; drizzle over vegetables and toss to coat.
Bake, uncovered, at 450° F for 55-60 minutes or until tender, stirring twice.
Yield: 12 servings.