Roasted Potatoes

3 medium potatoes (scrubbed and cut into bite sized pieces)

1 bell pepper (cut into bite sized pieces)

10 asparagus stalks (cut the bottom inch off and discard, cut the rest into 2 inch pieces)

1 cup cubed butternut squash

Place all ingredients in a casserole dish or 9 x 13 inch pan. Sprinkle 1 Tbs olive oil over vegetables and stir to coat. Sprinkle liberally with salt and pepper.

Bake uncovered for 45 – 60 min at 375°.

Other vegetables could be used: corn, carrots, onions, whatever you have.