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Parve
Easy
4 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
This is a festive yet wholesome favorite. Instead of starchy white potatoes, I like to serve this butternut squash, turnip, rutabega, and carrot bake, tossed in a little oil and freshly flavored. Serve with Garlic Asparagus and Cauliflower-Rice Stuffed Capons.
1 butternut squash, peeled and cut in small chunks
1 turnip, peeled and cut in small chunks
1/2 medium-sized rutabaga, peeled and chunked (optional)
3 carrots, peeled and chunked
1–2 tablespoons Gefen Olive Oil or avocado oil (or use an oil spray bottle)
fresh garlic, to taste
salt, to taste
pepper, to taste
fresh or dried chives
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Mist all veggies with oil and season to taste.
Line two to three metal baking sheets with Gefen Parchment Paper and spray the parchment with oil. Place the seasoned veggies on the sheets, keeping them far apart from each other so they don’t get mushy.
Bake uncovered, mixing a few times and alternating racks, for 40–45 minutes or until desired crispiness is reached. Warm uncovered.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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Advanced prep. Does this freeze well?
I don’t love to freeze roasted veggies.