1 lb butternut squash, seeded (buy cut up for easy prep)
1 red onion
2 turnips peeled
6 tablespoons olive oil
2 tablespoons brown sugar
Cut veggies into 2 inch pieces. Coat veggies with olive oil, and sprinkle with salt. Layer on baking
sheets lined with parchment paper. Roast in a 375° oven for 30 minutes. Turn and roast for 25 more
minutes until soft and caramelized.