Baked Autumn Vegetables Recipe | Betty Crocker

Ingredients

• 1 small butternut squash (about 1 1/2 lb)
• 2 medium unpeeled Yukon gold or red potatoes
• 1 medium red onion
• 1 large dark-orange sweet potato or yam (about 1/2 lb)
• 1 clove garlic or 1/8 teaspoon garlic powder
• Cooking spray for greasing pan
• 1 lb ready-to-eat baby-cut carrots
• 2 tablespoons olive or vegetable oil
• 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
• 1 tablespoon chopped fresh or 1 teaspoon crushed dried rosemary leaves
• 1/2 teaspoon salt