Ingredients
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1 (1 lb) acorn squash, sliced into wedges, seeds removed
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2 small sweet potatoes, peeled, cut into wedges
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1/2 butternut squash, peeled, sliced into 1/2-inch half-moon slices
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3 medium carrots, peeled, cut into 1-inch chunks
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3 garlic cloves
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1/4 cup cold butter
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3 tbsp sage leaves
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1 tsp ground black pepper
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1/2 cup Breakstone's Sour Cream
Steps
1
Heat oven to 450F. Set oven rack to lower part of the oven.
2
Cover rimmed baking sheet with parchment paper. Spread vegetables onto prepared baking sheet.
3
Pulse garlic in small food processor. Add butter and sage. Pulse until butter resembles small crumbs. Sprinkle butter and black pepper over vegetables.
4
Bake for 25 to 30 min. or until vegetables are golden brown and tender; stirring after 15 min.
5
Serve with sour cream.
Tips
Garnish with additional fresh sage leaves.
Comments
Recipe Sponsored by Breakstone's