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.

Source: October 2005 Nutrition Action Newsletter.