Roasted Squash and Carrots

Aunt Judy's recipe that she created for Thanksgiving Dinner.

Ingredients:

2 1/2 pounds butternut squash, peeled, seeded, cut into 1 inch cubes

1 pound large carrots, ends removed, peeled, cut into 1 inch pieces

2 tablespoons olive oil

1 tablespoon ground ancho-chile powder

1 teaspoon ground paprika

2 tablespoons dark brown sugar

1 teaspoon dried crushed fine sage

1/2 large lime, finely zested

2 teaspoons Kosher salt

1/2 teaspoon ground black pepper

Preheat oven to 400 degrees F. convection, or 425 degrees standard.

Mix carrots, squash, and oil; toss to coat. Mix remaining ingredients separately until blended. Sprinkle in batches over the squash and carrots. Spread a single layer of veggies on large cookie sheet. Bake 35 to 45 minutes (turning once) or until tender and browned on edges.