Fall Vegetable Skillet - cooking recipe

Ingredients

2 c. butternut squash, sliced 1/4 inch and cut into 2-inch pieces
2 c. sweet potato, sliced the same
2 c. carrots, cut 1/4 inch on diagonal
2 c. fresh green beans, cut into 1 1/2-inch pieces
1/2 c. onion, diced
1 clove garlic, minced
1 c. chicken broth
1/2 tsp. chili powder
1/4 tsp. black pepper

Preparation

Place ingredients in a large skillet and cook over low heat, covered, for 25 to 35 minutes to desired tenderness of vegetables. Serve.
Enjoy!
This reheats well for leftovers.