Butternut squash and zucchini

Preparation time 60 minutes

Ingredients: 1 butternut squash, 1 zucchini, 1/2 yellow onions, 1/2 red/yellow/orange peppers, 1celery stalk, butter, olive oil, cooking spray, lemon pepper, salt, thyme, lemon, chicken legs or chicken breast

Directions: Preheat oven to a low broil

Prepare cookie sheet: Use parchment paper or aluminum foil. Line cookie sheet with parchment paper or aluminum foil. Spray with cooking spray.

1. Peel the skin off the zucchini with a vegetable peeler or potato peeler. Cut the zucchini not to thin and not to thick in circles about 1/4 inches. Bathe the zucchini in olive oil. Season with salt, lemon pepper, thyme, Cajun seasoning and broil on low for 15 minutes.

2. Julienne Remaining Vegetables with Julienne peeler from Amazon $6.19 or use a sharp knife (onions, red/yellow/orange peppers, 1 celery stalk,) Bathe in olive oil and season with salt, lemon pepper, thyme. Combine with zucchini and butternut squash. Place on lined cookie sheet and broil on low for 15 minutes or until desired tenderness

3. Peel the skin off the butternut squash with a potato peeler. Cut the neck of the butternut squash in 1/4 inch circles. Combine with zucchini and remaining vegetables on lined cookie sheet. Broil vegetables together on low for 15 minutes. Take vegetables out of the oven and squeeze lemon juice and add more seasoning if desired.

4. Marinate 2-4 chicken legs in a resealable bag over night with lemon juice, thyme, lemon pepper, Cajun seasoning, and hot sauce. Broil in a separate deep dish pan the chicken legs for 45 minutes or until your meat thermometer has reached the desired temperature. Combine vegetables with chicken in the same deep pan and add chicken stock, 1 tsp butter, fresh lemon juice, Cajun seasoning if you like. Bake for 10 minutes Below you will find websites for healthy eating:

Healthy Fall Vegetables

Easy Roasted Butternut Squash