*  Exported from  MasterCook  *

                         Roasted Fall Vegetables

Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        One small sugar pumpkin (3 - 5 pounds)
   1      Tbsp.         Olive Oil
   1      Tbsp.         Melted Butter or Margarine
     1/2  tsp.          Salt
   2      large         Carrots -- sliced
   4      small         Potatoes -- halved and sliced
   1                    Apple -- halved, cored and
                        cut in 12 slices
   1      medium        Onion -- diced
   3      cloves        Garlic -- minced
     1/4  tsp.          dried Thyme
     1/8  tsp.          freshly ground Black Pepper

Pre-heat oven to 400 degrees F. Cut top off pumpkin, about 2 in. 
below stem. Scrape out seeds and stringy pulp with a spoon. Mix oil and butter in 
a small cup. Lightly brush some inside pumpkin, then sprinkle with 1/4 
tsp of the salt. Place cut side down at one end of 9 x 13 inch pan. 
|
Pile carrots, potatoes, apple, onion and garlic at other end of pan. Drizzle with remaining 
oil mixture, then sprinkle with remaining salt, the thyme and pepper. 
Toss to coat, then spread out. Roast 30 minutes, turning vegetables over once.
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Increase oven temperature to 450 degrees F., turn pumpkin over and 
continue roasting 15 minutes, turning vegetables once more, until vegetables 
and pumpkin are tender. Fill pumpkin with vegetables. Cut in wedges to 
serve.
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Serves 6

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NOTES : From Real Food Newsletter & formatted by Patti Burgess

    Source: geocities.com/heartland/pointe/8629/holiday

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