Slow-Roasted Winter Vegetables
This is a mixture my husband came up with using what we had on hand in the fall, and it became a favorite. The first effort for these slow-roasted vegetables was on the BBQ, but it works just as well in the oven. Tastes even better re-heated, and makes great addition to soups and pot pies.
Use any winter squash you prefer. You can use 1 medium onion instead of 3 shallots. You can use 1 tablespoon dried rosemary instead of fresh.
Adjust proportions to suit tastes, but try to keep balance of veggies roughly equal.
Can also be cooked on the top rack of a BBQ for 60 to 90 minutes, taking care not to burn on the bottom.