Roasted Fall Vegetables

Ingredients

• 1 large acorn squash, peeled and cut into 1-1/2-inch cubes
• 1 large rutabaga, peeled and cut into 1-inch cubes
• 1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes
• 3 large carrots, peeled and cut into 1-1/2-inch pieces
• 1 medium parsnip, peeled and cut into 1-inch cubes
• 1/4 cup grated Parmesan cheese
• 1/4 cup canola oil
• 3 tablespoons minced fresh parsley
• 2 tablespoons paprika
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper