Prep: ? |  Cook Time: ? |  Serves: 8 | 12 cups

Ingredients:

• 2 lbs butternut squash (about 1 medium), peeled, seeded and cut into 2 inch pieces
• 2 lbs red new potatoes (12-14), scrubbed and quartered
• 1 lb medium red onions (2-3), peeled and quartered
• 1 lb carrots (6-8), halved lengthwise, cut into 2 inch lengths
• 4 to 6 garlic cloves, peeled and smashed
• 3 TBSP olive oil
• salt and pepper

Directions:

1. Preheat oven to 450F.
2. Diving veggies and garlic between 2 rimmed baking sheets. Toss with oil, 2 tsp salt and 1/4 tsp pepper.
3. Roast until veggies are tender and beginning to brown, 40-50 minutes, tossing them and rotating sheets halfway through.
4. Serve hot or at room temp.

PIZZA VERSION:

• Flour
• Olive oil
• 1 lb store bought pizza crust, or fresh.
• 8 oz part skim mozzarella cheese, about 2 cups
• 6 cups (about 1/2 recipe) Roasted Fall Veggie recipe above)
• 1 cup part-skim ricotta cheese
• 1 TBSP fresh rosemary leaves
• salt and pepper

Directions:

1. Preheat oven to 475F. Brush a large baking sheet with oil.
2. Roll and stretch dough into a 12 x 16 inch oval. Transfer to sheet.
3. Sprinkle dough with half mozzarella. Scatter veggies on top, then dollop ricotta. Sprinkle with remaining mozzarella, and add rosemary. Drizzle with olive oil, and season with salt and pepper.
4. Bake until bubbling and golden, 20 to 25 minutes.

SOUP VERSION:

• 6 cups (1/2 recipe) Roasted Veggie recipe
• 1-2 TBSP fresh lemon juice (from 1/2 lemon)
• Salt and pepper
• bread or crackers

Directions:

1. Add 4 to 5 cups of water to veggies. Puree veggies with an immersion blender in a big pot. Pour through a fine-meshed sieve, pressing through with a spatula.
2. Thin puree with additional water, if necessary. Heat soup over medium heat. Add lemon juice, salt and pepper. Serve with bread or crackers.