Harvest Roasted Vegetables – Veggie Dish
1 butternut squash (Australia buttenut pumpkin) – peeled, seeded and chopped
4 medium sweet potatoes – peeled and chopped
2 cups baby bella mushrooms washed and cut into quarters
1 yellow Onion peeled, cut into thick slices
4 Garlic cloves – peeled and whole
Olive Oil sprayed or drizzled over vegetables (1-2 Tbsp)
1/2 tsp. Sea Salt
1 teaspoon fresh ground Black Pepper – to taste
dried Basil to taste (1 tsp.)
dried Thyme to taste ( 1 teaspoon)
Preheat oven to 450 degrees.
Place all veggies on a baking sheet with parchment paper.
Bake for 40 minutes, turning them over half way. Onions and mushrooms will finish around 30 minutes – remove from tray and finish roasting squash and sweet potato.
Use 2 of 4-6 servings from roasted veggies for this soup. Eat the rest at another meal.