Roasted Parsnips, Potatoes, and Butternut Squash

I love roasted vegetables and find this combination particularly successful. I don't peel the parsnips or potatoes but I do peel the butternut squash. If you don't have a heavy duty vegetable peeler, chop the squash with the skin on and then chop the skin off each piece (much less efficient but definitely a possibility-- confession: I don't have a heavy duty peeler).

A general note about parsnips: I remove the tough part that runs down the middle by first cutting the parsnip into fourths (lengthwise) and then removing the darker colored interior. This helps ensure a more uniform texture in the cooked parsnip.

There isn't much to this recipe, but it's as tasty as it is easy. A nice perk: there's no need to cook up a grain to go with these veggies. The starch in this dish will fill you right up as is.

Roasted Parsnips, Potatoes, and Butternut Squash
4 servings

4 medium parsnips, fibrous insides removes and discarded, chopped into bite sized pieces
1 medium potato, chopped into bite sized pieces
1 medium butternut squash, peeled and chopped into bite sized pieces
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
2 tablespoons olive oil

Preheat oven to 375 degrees F. In a large roasting pan, mix the potato, parsnips, and squash. Add remaining 4 ingredients (salt through olive oil), tossing to coat. Roast vegetables for 45 minutes, tossing every 15 minutes to prevent burning. Eat up.