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A Cornucopia of Fall Vegetables Free Recipe


A Cornucopia of Fall Vegetables Ingredients


A Cornucopia of Fall Vegetables.jpg

  • 8 potatoes, quartered
  • 2 onions, cut into wedges
  • 6 cloves garlic, crushed
  • 1/4 cup olive oil
  • 1/4 tsp. thyme
  • 1/4 tsp. rosemary
  • 1 medium butternut squash, peeled, cut into 3/4 inch cubes
  • 1 red pepper, cut into 3/4 inch chunks
  • chopped fresh parsley to garnish


How to make A Cornucopia of Fall Vegetables



  • Preheat oven to 375F.
  • In roasting pan, toss potatoes, onions and garlic with 3 tablespoons olive oil.
  • Sprinkle with thyme and rosemary.
  • Roast uncovered 35 minutes, turning once.
  • Toss squash and pepper with remaining oil. Add to pan.
  • Continue roasting 20 minutes or until vegetables are tender.
  • To serve, garnish with parsley.




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