1 butternut squash, peeled and sliced
width-wise into 1 inch thick circular rings
1 large sweet potato, cut width-wise into 1 inch thick slices
2 large carrots, cut diagonally into 1 inch thick oval slices
3 red onions, peeled and quartered lengthwise (leaving part
of the base of the onion intact in each wedge, to keep the
1. Combine the ginger, cinnamon, nutmeg,
honey, orange peel, and orange juice and mix well. Set aside
1 cup of the sauce.
2. Coat and/or marinate the chopped vegetables in the remaining
sauce. When fully coated, place on baking trays and bake at
400 degrees for 40-60 minutes or until the vegetable are soft
enough to eat. Half-way through, stir or flip the vegetables
and drizzle any of the remaining marinade sauce over them.
3. Meanwhile, combine the 1 cup of sauce that was set aside
with the margarine and flour, and simmer over low heat in
a small saucepan, stirring frequently. When the sauce begins
to thicken, remove from the heat, add the lemon juice, and
4. Serve the vegetables over brown rice or quinoa, with the
sauce and fresh parsley sprinkled on top.