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	#5000 - Roasted Fall Vegetables with Goat Cheese Serves 4 as a side dish ½ Cup Cuisine Perel Toasted Pumpkin Oil ½ Lb. Beets, peeled & halved ½ Lb. Butternut Squash, peeled & cubed ½ Lb. Turnips, peeled & cut into 1 inch pieces ¼ Lb. Mushrooms, halved 3 T. Dried Rosemary ¼ Cup Pumpkin Seeds, toasted ¼ Cup Feta, crumbled Salt & Pepper to Taste	1
	Copyright 2005 Cuisine Perel, All Rights Reserved

	#5000 - Roasted Fall Vegetables with Goat Cheese Preheat oven to 375 F In Large mixing bowl combine beets, squash and turnips with Cuisine Perel Toasted Pumpkin Oil, rosemary and a pinch of salt and pepper Transfer to large baking sheet or casserole dish and place in oven Cook, stirring every 10 minutes for 30 minutes Add mushrooms and cook until done about another 20 minutes, continuing to stir Season with salt and pepper as needed Garnish with pumpkin seeds and feta Serve warm as a side with your favorite grilled or roasted meats	2
	Copyright 2005 Cuisine Perel, All Rights Reserved