Roasted Autumn Vegetables

I've been sending out platters of roasted fall vegetables. Here I have used butternut and acorn squash, sweet potatoes, red peppers, purple onion, and parsnips. You have to roast everything separately because they all have different cooking times, and by roasting everything separately and then combining them at the end for a final communal roasting they each retain their individual characteristics. Glazed with butter and brown sugar, they are irresistible.