1 lb acorn squase, sliced into wedges, seeds removed
2 small sweet potatoes, peeled, cut into wedges
½ butternut squash, peeled, sliced into 1/2-inch half-moon slices
3 medium carrots, peeled, cut into 1-inch chunks
3 garlic cloves
¼ cup cold butter
3 tbsp sage leaves
1 tsp ground black pepper
½ cup sour cream
1
Heat oven to 450 Degrees. Set oven rack to lower part of the oven. Cover rimmed baking sheet with parchment paper. Spread vegetables onto prepared baking sheet. Pulse garlic in small food processor. Add butter and sage. Pulse until butter resembles small crumbs. Sprinkle butter and black pepper over vegetables. Bake for 25 to 30 min. or until vegetables are golden brown and tender; stirring after 15 min. Serve with sour cream. Special Extra: Garnish with additional fresh sage leaves.
Ingredients
1 lb acorn squase, sliced into wedges, seeds removed
2 small sweet potatoes, peeled, cut into wedges
½ butternut squash, peeled, sliced into 1/2-inch half-moon slices
3 medium carrots, peeled, cut into 1-inch chunks
3 garlic cloves
¼ cup cold butter
3 tbsp sage leaves
1 tsp ground black pepper
½ cup sour cream