Roasted Butternut Squash & Root Vegetables
Preheat oven to 400 degrees F. Combine squash, parsnips, carrot, and onion in a 15-by-10-inch baking pan.Advertisement
Drizzle the vegetables with oil and sprinkle with salt, pepper, and cayenne; toss to coat.
Roast, covered, for 20 minutes. Stir the vegetables and then roast, uncovered, until tender and starting to brown, about 10 minutes more.
Note: If you're following our 1,500-calorie diabetes meal plan, refrigerate 1 1/3 cups of the vegetables in an airtight container for use in Creamy Roasted Vegetable Soup with Chicken and use the remainder in Piled-High Greek Vegetable Pitas (see Associated Recipes).
2 vegetable, 1/2 fat, 1/2 starch