smoky roasted fall vegetables
if you're looking for an easy, healthy side dish that scores high points for flavor and feeds a crowd, look no further . roasting intensifies the natural sweetness of the medley of butternut squash, shallots, parsnips, and sweet potatoes . smoked paprika available in the spice aisle of most grocery stores adds just the right earthy twist . the vegetables reheat well if you want to make them a day ahead . the recipe is a yummly original created by david bonom https //www.yummly.com/dish/author/david bonom .
nonstick cooking spray, butternut squash, parsnips, sweet potatoes, shallots, olive oil, smoked paprika, ground cumin, ground cinnamon, salt, black pepper, flat leaf parsley, salt, black pepper
- nonstick cooking spray
 - 2.0 pound butternut squash
 - 1.5 pound parsnips
 - 2.0 pound sweet potatoes
 - 10.0 shallots
 - 0.2 cup olive oil
 - 1.0 tablespoon smoked paprika
 - 1.0 teaspoon ground cumin
 - 0.5 teaspoon ground cinnamon
 - 1.0 teaspoon salt
 - 0.5 teaspoon black pepper
 - 0.2 cup flat leaf parsley
 - salt
 - black pepper

- place oven racks in lower third and upper third of oven.
 - preheat oven to 425degf.
 - coat 2 sheet pans with cooking spray or olive oil.
 - peel butternut squash and halve lengthwise.
 - scoop out seeds with a spoon.
 - cut squash crosswise into 1/2 inch thick slices.
 - peel parsnips, halve lengthwise, and cut into 1 inch thick slices.
 - peel sweet potatoes and cut into 3/4 inch chunks.
 - peel shallots and halve lengthwise through the root end.
 - combine oil, paprika, cumin, cinnamon, salt, and pepper in a large bowl.
 - add vegetables and toss well.
 - divide vegetables evenly between sheet pans.
 - place 1 sheet pan in upper third of oven and the other in lower third.
 - roast vegetables 20 minutes.
 - stir vegetables and swap pan positions.
 - continue roasting until vegetables are tender and lightly browned in spots, 15 20 minutes.
 - check to see that vegetables are done.
 - remove from oven or add time as needed.
 - scatter parsley over vegetables and gently turn to combine.
 - season to taste with more salt and pepper if you like.
 - transfer to a bowl and serve.
 - .

### Human: Generate cooking recipes. Include ingredients:
- nonstick cooking spray
- 2.0 pound butternut squash
- 1.5 pound parsnips
- 2.0 pound sweet potatoes
- 10.0 shallots
- 0.2 cup olive oil
- 1.0 tablespoon smoked paprika
- 1.0 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1.0 teaspoon salt
- 0.5 teaspoon black pepper
- 0.2 cup flat leaf parsley
- salt
- black pepper

 ### Assistant: The ingredients you'll need are:
- nonstick cooking spray
- 2.0 pound butternut squash
- 1.5 pound parsnips
- 2.0 pound sweet potatoes
- 10.0 shallots
- 0.2 cup olive oil
- 1.0 tablespoon smoked paprika
- 1.0 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1.0 teaspoon salt
- 0.5 teaspoon black pepper
- 0.2 cup flat leaf parsley
- salt
- black pepper


You can follows these steps to make the recipe:
- place oven racks in lower third and upper third of oven.
- preheat oven to 425degf.
- coat 2 sheet pans with cooking spray or olive oil.
- peel butternut squash and halve lengthwise.
- scoop out seeds with a spoon.
- cut squash crosswise into 1/2 inch thick slices.
- peel parsnips, halve lengthwise, and cut into 1 inch thick slices.
- peel sweet potatoes and cut into 3/4 inch chunks.
- peel shallots and halve lengthwise through the root end.
- combine oil, paprika, cumin, cinnamon, salt, and pepper in a large bowl.
- add vegetables and toss well.
- divide vegetables evenly between sheet pans.
- place 1 sheet pan in upper third of oven and the other in lower third.
- roast vegetables 20 minutes.
- stir vegetables and swap pan positions.
- continue roasting until vegetables are tender and lightly browned in spots, 15 20 minutes.
- check to see that vegetables are done.
- remove from oven or add time as needed.
- scatter parsley over vegetables and gently turn to combine.
- season to taste with more salt and pepper if you like.
- transfer to a bowl and serve.
- .

