Perfect Roasting

My mom discovered an extremely simplistic and taste-tastic way to make a squash and root veggie roast. We had it for the second night in a row tonight so I can't help but share it's deliciousness. The best part about it is it's big flavor and punch of health benefits (chalk full of nutrients and low low fat). Choose whatever squashes and/or root veggies you like and chop into cubes. We used a combination of: Sweet potatoes, acorn squash, butternut squash, delicata squash, beets, mushrooms, red and sweet yellow onions, and whole garlic cloves. Coat cubes with olive oil and sprinkle with garlic salt. If using meat sear meat first (i.e. a chuck roast) then cover meat with veggies and cover entire oven safe pan with aluminum foil. Roast for an hr at about 385 degrees. Tonight it was served with warm bread and honeyed goat cheese. Ahhh yum!