French Fall Veggies

1. Wash and cut the broccoli into small florets.

2. Peel the squash and sweet potato and then cut both in rounds about 1/2 inch thick.

3. In a greased 9x13-inch baking dish, layer the veggies.

4. Mix the dressing (amount is decided based on your taste) with the cheese and then pour over the veggies.

5. Bake at 350 for 1 1/2-2 hours, or until veggies are soft (check with a fork).

6. You will need to add a little more dressing to pan in order for veggies to not burn.

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Nutrient	Quantity
Total fats	0.4767 g
Protein	3.9662 g
Carbohydrates	22.4084 g
Energy	93.94 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0555 g
Water	202.237 g
Aspartic acid	0.4456 g
Calcium, Ca	109.97 mg
Lutein + zeaxanthin	1276.73 g
Fiber, total dietary	5.166 g
Fatty acids, total saturated 22:0	0.0018 g
Carotene, beta	6244.91 g
Niacin	2.2615 mg
Vitamin A, RAE	773.01 g
Arginine	0.2522 g
Riboflavin	0.1345 mg
Tocopherol, beta	0.0091 mg
Glutamic acid	0.7382 g
Sodium, Na	35.63 mg
Total lipid (fat)	0.4767 g
Manganese, Mn	0.4739 mg
Fructose	2.0048 g
Proline	0.1505 g
Fatty acids, total saturated 16:0	0.0516 g
Sucrose	0.399 g
Choline, total	17.017 mg
Sugars, total	4.627 g
Serine	0.1647 g
Fatty acids, total saturated 18:0	0.0083 g
Vitamin B-6	0.3748 mg
Selenium, Se	2.975 g
Ash	1.9117 g
Fatty acids, total saturated 18:1 undifferentiated	0.0189 g
Pantothenic acid	1.0814 mg
Phenylalanine	0.1611 g
Copper, Cu	0.1454 mg
Betaine	0.091 mg
Thiamin	0.2046 mg
Methionine	0.0514 g
Iron, Fe	1.6443 mg
Carbohydrate, by difference	22.4084 g
Phosphorus, P	106.26 mg
Folate, total	95.13 g
Tocopherol, gamma	0.1547 mg
Alanine	0.1534 g
Valine	0.174 g
Fatty acids, total saturated 18:2 undifferentiated	0.0379 g
Glycine	0.1328 g
Carotene, alpha	1190.35 g
Glucose (dextrose)	1.8319 g
Fatty acids, total saturated 14:0	0.0009 g
Zinc, Zn	0.5831 mg
Isoleucine	0.1265 g
Maltose	0.1911 g
Fatty acids, total polyunsaturated	0.0934 g
Fatty acids, total polyunsaturated 17:1	0.0009 g
Leucine	0.1972 g
Tocotrienol, alpha	0.0364 mg
Vitamin A, IU	15448.93 IU
Folate, DFE	95.13 g
Tryptophan	0.0496 g
Vitamin C, total ascorbic acid	110.572 mg
Fatty acids, total saturated 20:0	0.0018 g
Lactose	0.1911 g
Tyrosine	0.0931 g
Vitamin K (phylloquinone)	93.996 g
Fatty acids, total saturated	0.0649 g
Histidine	0.0803 g
Fatty acids, total monounsaturated	0.0198 g
Threonine	0.1221 g
Folate, food	95.13 g
Cryptoxanthin, beta	4860.31 g
Vitamin E (alpha-tocopherol)	2.7258 mg
Magnesium, Mg	66.71 mg
Lysine	0.1746 g
Potassium, K	780.36 mg
Cystine	0.0381 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Broccoli	1	30.94	6.0424	0.3367
Potato	1	0	0	0
Cheese	3.5 cups	0	0	0
french dressing	0	0	0	0
butternut squash	1	63	16.366	0.14