As always, the secret of roasting vegetables is high heat (425 degrees); turning every 10-15 minutes; and veggies cut in equal size pieces for even cooking. I mix the chunks of butternut squash and red potatoes with olive oil until they are shiny, but not greasy. I finish it off with some fresh ground pepper and salt, and a few sprinkles of my favorite spice: turmeric. The yellow spice adds a pleasant tint, as well as a health boost. Before serving, I anoint everything with fresh, chopped parsley. It’s a quick recipe that works for any age and with almost any meal. Such a dish is highly favored by flood bloggers, too, because, unlike hamburger or brownies, it photographs well.