Roasted Squash Medley

Ingredients
1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil

Directions
In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally. Yield: 6 servings.


Source:  Taste of Home