1 small organic butternut squash (2 cups cut up)
8 ounces button mushrooms (leave whole)
1 broccoli (small crown)
3 large carrots (cut into 2-3-inch pieces)
1 tablespoon light olive oil
1 lemon (juiced)
1/2 teaspoon garlic powder
1 teaspoon ground coriander
1/4 teaspoon pepper 
1/2 teaspoon salt
2 teaspoons raw sugar
Preparation
Preheat oven to 425°F If using a glass casserole, reduce oven temperature to 400°F.
Prepare the vegetables: peel the butternut squash, remove seeds/pulp and cut into bite-size pieces; wipe the mushrooms clean and leave whole, cut the broccoli crown into pieces, peel or scrub the large carrots, and cut into 2-3″ pieces.
In a large bowl, combine the juice of one lemon, garlic powder, coriander, pepper, salt, and raw sugar.
Toss cut vegetables to coat with lemon juice mixture.
Spread the vegetables in a single layer, in a 10×15 pan with shallow sides, or any large casserole to accommodate a single layer of vegetables. NOTE: If using a glass casserole, please reduce the oven temperature to 400°F.
Roast uncovered for 15 minutes.
Turn vegetables over, and continue to roast for another 10 minutes.
