Roasted Butternut Squash

1 lb. butternut squash, peeled and cut into 1-inch cubes (about 4 cups)

2 medium onions, coarsely chopped

8 oz. carrots, peeled and cut into ½-inch diagonal slices (about 2 cups)

1 Tbsp. dark brown sugar

1/4 tsp. salt

Black pepper to taste

1 Tbsp. butter or margarine, melted

Preheat oven to 400.  Line large baking sheet with foil and coat with nonstick cooking spray.  Arrange vegetables in single layer on foil; coat lightly with cooking spray.  Sprinkle vegetables with brown sugar, salt, and pepper.

Bake 30 minutes.  Stir gently; bake 10  to 15 minutes longer or until vegetables are tender.  Remove from oven; drizzle with butter and toss to coat.  (5 servings)