Roasted Butternut Squash

from TLC, for safe keeping, got raves at T-day dinner 2010

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  lb  butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
• 2  medium onions, coarsely chopped
• 8  ounces carrots, peel and cut into 1/2-inch diagonal slices (about 2 cups)
•  nonstick cooking spray
• 1  tablespoon dark brown sugar
• 1⁄4 teaspoon salt
•  black pepper (optional)
• 1  tablespoon butter or 1  tablespoon margarine, melted

Directions

1. 1. Preheat oven to 400°F Line large baking sheet with foil and coat with cooking spray. Arrange vegetables in single layer on foil; coat lightly with cooking spray. Sprinkle vegetables with brown sugar, salt and pepper, if desired.
2. 2. Bake 30 minutes. Stir gently; bake 10 to 15 minutes more or until vegetables are tender. Remove from oven. Drizzle with butter; toss to coat.