Mushroom Roasted Veggies Print Email

2 medium creamy white and/or red potatoes
1 large sweet potato
2 cups butternut squash
1 large onion
1/2 cup Extra Virgin Picual olive oil
Tom Douglas’s Rub with Love Exotic Mushroom Rub

Cut potatoes and squash into two-bite wedges. Quarter onion into wedges.

Pour olive oil over veggies and toss to coat evenly. Continue to toss as you sprinkle with several TBS of Exotic Mushroom Rub – coating veggies generously.

Roast at 375 degrees, turning with a spatula every 10 minutes, until tender and brown; about 30-40 minutes. Serve with grilled or roasted meats. –Chef Michaelangelo (mick) Rosacci,