Roasted Fall Vegetables

Ingredients:

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

Instructions:

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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