Broiled Winter Squash, Carrots and Onions

Annie H's Note:

I had some extra butternut squash I need to use up, so voila!

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 12

• 1 medium butternut squash
• 3 large carrots
• 2 large white onions
• 3 tablespoons olive oil
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon curry powder

Directions:

1. Preheat your broiler and set the oven rack to the highest level (so that your veggies are 2-3 inches from the heating element).
2. Peel, deseed, and cut butternut squash. I prefer to cut it into about 1/3" matchstick, but dicing works well also.
3. Peel onions, cut in half and then into 1/4-1/3" strips.
4. Scrub carrots and cut into large matchsticks or 1/4" coins.
5. Put the veggies into a large bowl, drizzle with olive oil and toss to coat. Sprinkle with all spices and toss again to even distribute spices.
6. Spread veggies in a single layer on a large jelly roll pan. You may have to do more than one batch.
7. Broil veggies for 4-5 minutes, or until the first side gets medium brown. Stir or flip veggies and put in for another 3-4 mins or until the outsides are crispy and the insides are tender. Repeat with any remaining veggies. Serve as soon as possible, though I was able to put the first batch in a warmed casserole and keep until the second batch was done without comprimising the texture.