I heard it was National Candy Day… so close enough right?  If you don’t love doing dishes, this recipe is probably for you.  You can also add chicken right to the pan and make an entire meal.  This was my initial plan, until I got carried away with the veggies.  This is the perfect fall recipe for people who love veggies and quick dinners!

Ingredients

1 small butternut squash, halved

1/2 sweet potato, peeled and cubed

1/2 red bell pepper, sliced

1/2 yellow bell pepper, sliced

1/2 red onion, sliced

1/2 pear, sliced

1/2 garlic clove, peeled

1 lemon

1/4 cauliflower

2 tbsp olive oil

2 tbsp Italian seasoning

2 tbsp chili powder

Directions

Preheat oven to 350.  Spray pan with non-stick spray.  Prepare all ingredients and place on pan.  Drizzle with olive oil and sprinkle on the spices.  Roast for 20-30 minutes, until veggies are tender.  Remove from pan and continue to roast butternut squash for another 30-45 minutes, until tender.