I'm pretty sure I could eat roasted butternut squash every single day - it's just so yummy! This fall, I've been making it a new way. My children aren't root vegetable fans, so that means one entire cookie-sheet's worth of roasted veggies gets split between my husband and me. No problem there!

The beauty of just about any roasted vegetable recipe is it's very flexible. Add or take away ingredients to fit your own tastes.

Roasted Butternut Squash and Carrots

Heat oven to 400 degrees and line a rimmed cookie sheet with parchment paper.

Then toss these ingredients in a large bowl:

Butternut squash (I'm lazy and use two 20oz. packages that are precut and prewashed)
Carrots (3-4, peeled and chopped into chunks)
Garlic Powder, Nutmeg, Salt, and Pepper
Italian Dressing - around 1/4 cup to 1/2 cup

Once the vegetables are well-coated, spread it out onto the lined cookie sheet. Sprinkle the following over the top:

Fresh Dill (I like a lot, so I use about 2 cups chopped up)
Romano Cheese (around 1/4 cup)

Roast for 60 minutes, tossing every 15-20 minutes. Eat the vegetables by itself or toss with pasta, whatever suits your fancy.

Dinners in my house have to be fast and easy, so I love easy roasted recipes like this one! Hope you enjoy it.

xoxo,
Annie