Roast vegetables
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Potatoes | |
| 4 | Onions | |
| 1 | Bunch celery | |
| 1 | Acorn squash | |
| ⅓ | cup | Vegetable oil |
| ¾ | cup | Salt |
| ¼ | teaspoon | Pepper |
Directions
Peel and quarter potatoes and onions. Cut bunch of celery 3 inches from base, reserving stalks for other use. Cut base into thick wedges, leaving stem end intact. Cut squash in half; seed and cut into wedges.
In large bowl, combine oil, salt and pepper; add potatoes, onions, celery and squash and toss to coat. Place on greased baking sheet; bake in 325øF oven for 1½ hours, rearranging occasionally. Broil for 5 minutes or until lightly browned. Makes 8 servings. Typed in MMFormat by cjhartlin@... Source: The Canadian Living 20th Anniversary Cookbook.