1 butternut squash, peeled and diced
5 carrots, peeled and diced
3 parsnips, peeled and diced
brown sugar
real maple syrup

Cook the squash and root vegetables in a tin foil-lined pan in a 400°F oven for one hour, or until soft. After cooked, add brown sugar and real maple syrup to taste.

Submitted by: Gail Corbin and Robert Peters