Seemingly fresh from the farm, this autumnal mixture of harvest veggies begs to be included with any comfort-food fare.
To prepare the butternut squash, halve it crosswise with a large, sharp knife. Place the squash, cut side down, on a work surface and cut each in half lengthwise. Remove the seeds. Use a vegetable peeler or sharp paring knife to trim away the peel. Cut the flesh into cubes.
The baking pan for this side dish is large; plan to cook your main course on the stove-top.
Serve these roasted vegetables with braised pork chops or turkey slices.
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