¼ CUP APPLE BUTTER
¼ CUP CANOLA OIL
2 CUPS DICED SWEET POTATOES
2 CUPS DICED BUTTERNUT SQUASH
2 CUPS RED POTATO WEDGES
1 ½ CUPS FRESH BABY CARROTS
½ CUP DICED RED ONIONS
½ TEASPOON GARLIC SALT
½ TEASPOON SEASONED PEPPER
ALUMINUM FOIL
PREHEAT OVEN TO 450 DEGREES.
WHISK IN LARGE BOWL, APPLE BUTTER
AND OIL, UNTIL SMOOTH. STIR IN ALL
VEGETABLES UNTIL WELL COATED. LINE
BAKING SHEET WITH FOIL; ARRANGE
VEGETABLES IN SINGLE LAYER. SPRINKLE
GARLIC SALT AND SEASONED PEPPER OVER
TOP. BAKE 35-40 MINUTES, STIRRING OCCA-
SIONALLY, OR UNTIL VEGETABLES ARE
TENDER AND GOLDEN.