Ingredients:

(serves 12)

* 1,5 kg butternut squash, peeled, seeded and cut into 3cm pieces

* 2 large rutabagas (swedes), peeled and cut into 1-2cm pieces

* 2 large fennel bulbs, cut into 1-2cm pieces

* 2 small turnips, peeled and cut into 1-2cm pieces

* 1/4 cup olive oil

* 1/4 cup lemon juice

* 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme

* 1 teaspoon salt

* 1/2 teaspoon pepper

Method:

* Place the squash, rutabagas, fennel and turnips in two smaller or one large baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 220°C for 55-60 minutes or until tender, stirring twice.