Local Harvest Bake Recipe for Large Families (12 servings)

1 1/2 lbs. butternut squash, peeled, cubed 1/2 ”

1 1/2 lbs. beets. peeled, cubed 1/2”

1 1/2 lbs. sweet potatoes, peeled, cubed 1/2”

3 Tbsp olive oil

1/2 tsp Kosher salt

1 Tbsp Fresh garlic, minced

1/2 Tbsp Dried parsley, optional


Preheat oven to bake: Conventional oven: 350 °F. Convection oven: 325 °F.

Toss butternut squash, beets, sweet potatoes, olive oil, salt, and garlic, in a large bowl. Line sheet pan (18” x 26” x 1”) with a layer of parchment paper. Spray lightly with pan release spray. Add vegetables to pan and spread evenly.

Bake: Conventional Oven: 350 °F for 25 minutes. Convection Oven: 350 °F for 20 minutes.

Garnish with parsley.

Makes 12 servings ¾ cup.