Roasted Fall Vegetables


1 medium acorn squash
1/4 lb red potatoes, chunked
1 granny smith apple, cored and chunked
2 tbsp creamy german horseradish
2 tbsp olive oil
salt and pepper, to taste


Preheat oven to 375F.

Split acorn squash in half and scoop out the seeds. Rub with oil or butter  and sprinkle with salt and pepper. Place upside down on a baking sheet and roast for at least 15 minutes.

Peel squash and cut  into bite sized pieces. Combine with potatoes and apple on a roasting pan. Whisk together horseradish, olive oil, salt and pepper. Pour over veggies and apple pieces and toss. Roast for about 1 hour or until caramelized.

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