with fall in the air it is time for roasting vegetables! My sister and I headed to the local public market yesterday to scoop up some of falls best bounty...
I picked out some yummy delicata squash and sweet potatoes for roasted veggies for dinner.... this is how I prepared it!
cut off ends of squash, slice in half lengthwise, scoop out seeds and slice into 1/2" thick slices
slice the sweet potato into thick sticks ... keep skin on for added nutritional value!
toss in a bowl with onion slices and season to taste with olive oil, salt, ground cumin and curry powder
place in pan - try to keep it to 1-2 layers high... roast at 350 degrees until tender - about 45 minutes