Recipe for Roasted Fall Vegetables 
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Yield:
1
Ingredients:
Amount Ingredient
5 lb Pumpkin -- Sugar Pumpkin ONLY
1 tbl Olive Oil
1 tbl Butter or Margarine -- melted
1/2 tsp Salt
2 lrg Carrots -- sliced
4 sm Potatoes -- halved and sliced
1 med Apple -- peeled & sliced
1 med Onion -- chopped
3 x cloves Garlic -- minced
1/4 tsp Thyme -- dried
Instructions:
Instructions: Pre-heat oven to 400 degrees F. Cut top off pumpkin, about 2 in. below stem.

Scrape out seeds and stringy pulp with a spoon. Mix oil and butter in a small cup. Lightly brush some inside pumpkin, then sprinkle with 1/4 tsp of the salt.

Place cut side down at one end of pan. Pile carrots, potatoes, apple, onion and garlic at other end of pan. Drizzle with remaining oil mixture, then sprinkle with remaining salt, the thyme and pepper. Toss to coat, then spread out. Roast 30 minutes, turning vegetables over once.

Increase oven temperature to 450 degrees F, turn pumpkin over and continue roasting 15 minutes, turning vegetables once more, until vegetables and pumpkin are tender. Fill pumpkin with vegetables. Cut in wedges to serve.

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