A little labor intensive, but worth all the chopping. The most difficult part was peeling the squash. I cut it into quarters, stood it on end and used my sharpest knife and cut straight down the outside to peel. I roast at 450, tenting if necessary. Just use common sense with the cooking times for the vegetables you are cooking. I think the submitter has a great combination as is, but I see where we all like to add our favorites. With dried spices, remember to use 1/3 the amount, for the amount of fresh. Next time I will use less potatoes & more sweet potatoes, (personal preference) I made again adding summer squash, mixing in at the very end. I love all vegetables but didn't care for zucchini in it. Even cooking for a very few minutes I found it to be too mushy for me.
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A little labor intensive, but worth all the chopping. The most difficult part was peeling the...