• Sauce to pour over layers –
• 2 tablespoons water –
• 2 tablespoons honey –
• 1/2 teaspoon instant chicken bouillon granules –
• 1/2 teaspoon salt –
• 1/4 teaspoon pepper –
• Other ingredients –
• 1-1/4 cup shredded Swiss Cheese – more is ok
• 1/4 cup sliced almonds –
• 2 medium carrots peeled and thinly sliced –
• 2 larger parsnips thinly sliced –
• 1 large sweet potato thinly sliced –
• 2 cups butternut squash quartered and sliced –
• Spray 2 quart ( 7×11) with vegetable oil.
• Layer
• 2 medium carrots peeled and thinly sliced
• 2 larger parsnips peeled and thinly sliced (rutabagas or white potatoes will work)
• 1/4-1/2 cup shredded Swiss cheese( or cheese of choice)
• 1 large sweet potato peeled, cut lengthwise then thinly sliced
• 2 cups ( or to fill pan) butternut squash peeled, quartered lengthwise and thinly sliced.
• Pour sauce over the vegetables.
• Cover and bake 350 degrees 40 minutes or until vegetables are tender.
• Uncover. Sprinkle remaining cup of cheese. Then almonds.
• Bake uncovered 10-15 minutes.
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