INGREDIENTS

INSTRUCTIONS

Peel the squash, seed it, and cut it in 3/4-inch cubes. The best
method to do this is to cut the squash in half with your biggest,
sharpest knife, and scoop out the seeds. Then lay the halves cut side
down and slice them in wide strips. Lay the strips on their sides and
cut off the thick, hard rind in pieces, then cube the orange flesh.
This method allows you to keep the cutting edge of your knife always
safely aimed down toward the board, very important when applying
pressure to a tough hide.  Cut the green tomatoes in 1-inch chuncks.
Peel the red onions and cut  them in thin wedges. Scrub the potatoes
and cut them in pieces no  larger than the squash pieces. Peel the
garlic cloves and slice the  larger ones in half lengthwise.  Toss all
the vegetables together with the olive oil and salt until  they are
evenly coated, spread them on two baking sheets, and roast  them at 400
degrees for about 1 1/4 to 1 1/2 hours. Stir and turn the  vegetables a
couple times in the course of the cooking time. They  should be
perfectly tender, with crisped, browned edges here and  there.  Serve
the vegetables with Couscous with Moroccan Spices.  Source: "The New
Vegetarian Epicure" by Anna Thomas Posted to  MM-Recipes Digest V3 #267
Date: Sun, 29 Sep 1996 23:55:33 +0000  From: Linda Place
<placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 139
Calories From Fat: 44
Total Fat: 5g
Cholesterol: 9.9mg
Sodium: 860.8mg
Potassium: 130.5mg
Carbohydrates: 19.2g
Fiber: 3g
Sugar: <1g
Protein: 6g