Oven Roasted Vegetables Recipe

Name: Oven Roasted Vegetables Recipe
Ingredients: Reynolds Kitchens® Pop-Up Parchment Sheet; 8oz butternut squash, peeled and cut into small, 1/2-inch cubes (approximately 2 cups); 8oz zucchini, cut in large, 1-inch cubes (approximately 2 cups); 1 small (8oz) sweet onion, peeled and cut into 1-inch cubes (approximately 2 cups); 2 tablespoons olive oil or melted butter; Coarse salt and cracked pepper to taste

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Discover a simple yet delicious recipe that's sure to compliment any meal.

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Cooking tools:

Oven
Baking pan
Parchment paper
Mixing bowl
Chef's knife
Cutting board
Peeler
Spoon
Measuring spoon
Spatula
Serving platter

Ingredients

Reynolds Kitchens® Pop-Up Parchment Sheet
8oz butternut squash, peeled and cut into small, 1/2-inch cubes (approximately 2 cups)
8oz zucchini, cut in large, 1-inch cubes (approximately 2 cups)
1 small (8oz) sweet onion, peeled and cut into 1-inch cubes (approximately 2 cups)
2 tablespoons olive oil or melted butter
Coarse salt and cracked pepper to taste