INGREDIENTS

• 1/2 butternut squash, peeled and seeded cut
• 3 medium sweet potatoes, rinsed and scrubbed and cut
• 3 medium yellow potatoes peeled and cut
• 1 tablespoon fresh, minced rosemary (strip rosemary from stems prior to mincing)
• 1 Tablespoon of Greek oregano
• 1/4 cup extra virgin olive oil
• salt and pepper, to taste
• 2 -3 tablespoonfuls of Knorr Bovril Concentrate chicken bouillon
• Add 1/2 cup of water
• 1/2 lemon squeezed (remove seeds)

INSTRUCTIONS

1. Preheat oven to 450-degrees F.
2. Dice the butternut squash, potatoes and sweet potatoes in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage, and thyme.
3. Drizzle the olive oil , chicken bouillon lemon juice over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly in pan in a single layer. Do not overcrowd the vegetables. Sprinkle with salt and pepper, to taste.
4. Roast for about 20-25 minutes in the oven, rotating pans after ten minutes. The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork. Do not overcook.