Roasted All-in-one meal

Serves 4

4 large red potatoes

3 large yukon gold potatoes

1 acorn squash

1 granny smith apple

1 red onion

4 garlic cloves (it is garlicky, less or more is up to you, I do not recommend minced bottled garlic for this)

4-5 tablespoons extra virgin olive oil

1/2 a packet of buttermilk ranch

1 teaspoon salt

2 teaspoons pepper

4 tablespoons melted butter (more the merrier)

1 cup shredded cheese (any )
2 cups cooked chicken breast

Wash and cut vegetables into bite size pieces. With the acorn squash cut in half with a very sharp knife, watch out they move around! After cutting in half cut off the ends to have a flat base and top, then go down the sides with your knife and peel it. Smash the garlic cloves with the side of your knife, releases the juices, take off the peel and chop finely. Once all it cut combine all ingredients, except for the cheese, in a large bowl and toss until well coated. Put into a roasting pan and cook at 400* for 30 minutes, time may vary depending on your stove, the one we have is a turd and needs the higher heat. If yours is well then 350 for 40 min. Or until a knife goes smoothly through the potatoes Be sure to watch it and if it is starting to brown up quickly then "fold" it lightly . Then top with the cheese and put bake in the oven until melted.

Can be served hot or cold with ketchup, plain, sour cream. Or even turned into a potato salad by adding mayo, mustard and tossing gently. You can also add more vegetables, anything that is in season and readily available.