Makes 6 servings
The only trick here is to make sure the vegetables are cut into evenly sized pieces. If you buy cut-up butternut squash chunks from the produce section (and you should, to save time), you may need to cut them down into smaller 1-inch chunks for this technique.
3 medium carrots, peeled and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1-inch cubes
1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon unsalted butter
½ teaspoon table salt
½ teaspoon ground cinnamon
¼ teaspoon cayenne, optional
1. Position the rack in the center of the oven. Set a large lipped baking sheet in the oven and heat the oven to 375°F.
2. Place the carrots, sweet potatoes, and squash in a large, microwave-safe bowl. Add enough water so that the vegetables are barely covered.
3. In a 950-watt oven, microwave the vegetables on high for 5 minutes; in a 1200-watt oven, microwave on high for 4 minutes.
4. Drain the roots in a colander set in the sink. Return them to the bowl. Add the oil, butter, salt, cinnamon, and cayenne, if using. Toss until the butter has melted and coated the roots.
5. Pour the vegetables onto the hot baking sheet, spreading them into one layer. Bake, tossing a few times, until crisp at the edges yet tender at the centers, about 20 minutes.