whole fresh pie pumpkin
small round onions
2-3 TBSP extra virgin olive oil
salt, pepper, crushed red pepper, nutmeg
Heat oven to 450 degrees. Peel the veggies, and scoop the seeds from the squashes. Cut everything into uniform 1-2" chunks (depending on the thickness of the round part of the pumpkin/butternut and the skinny end of the parsnips).
In a large bowl toss the veggies in olive oil. Spread into a single layer on 2 non-stick baking sheets sprayed with cooking spray. Sprinkle lightly with salt, pepper, red pepper flakes and nutmeg.