Roast vegetables

Yield: 8 Servings

Measure Ingredient
5 \N Potatoes
4 \N Onions
1 \N Bunch celery
1 \N Acorn squash
⅓ cup Vegetable oil
¾ cup Salt
¼ teaspoon Pepper

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.

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