The good news is that you can substitute potatoes for the parsnips or carrots for the squash in this quick and easy casserole.
2 parsnips, peeled and cut into 1-inch pieces
3 cups peeled, cubed butternut squash
1 fennel bulb, trimmed and cut into 1-inch pieces
1 onion, cut into wedges
3 tablespoons olive oil
11/2 teaspoons (tsp) ground cumin
1 tsp group cinnamon
11/4 tsp chili powder
1/2 tsp tumeric
Preheat oven to 450 degrees. Combine the parsnips, squash, fennel and onion in a large bowl. Combine the remaining ingredients in a small bowl; then sprinkle the mixture over the vegetables and toss until coated. Roast for 20–25 minutes or until the veggies are tender. Makes 6 servings.
Per 1-Cup Serving: 170 calories; 7 g total fat; 1 g saturated fat; 6 g fiber; 30 milligrams (mg) sodium; 0 mg cholesterol; 26 g carbohydrates; 2 g protein.
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