Broiled Winter Squash, Carrots And Onions - cooking recipe

Ingredients

1 medium butternut squash
3 large carrots
2 large white onions
3 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 teaspoon curry powder

Preparation

Preheat your broiler and set the oven rack to the highest level (so that your veggies are 2-3 inches from the heating element).
Peel, deseed, and cut butternut squash. I prefer to cut it into about 1/3\" matchstick, but dicing works well also.
Peel onions, cut in half and then into 1/4-1/3\" strips.
Scrub carrots and cut into large matchsticks or 1/4\" coins.
Put the veggies into a large bowl, drizzle with olive oil and toss to coat. Sprinkle with all spices and toss again to even distribute spices.
Spread veggies in a single layer on a large jelly roll pan. You may have to do more than one batch.
Broil veggies for 4-5 minutes, or until the first side gets medium brown. Stir or flip veggies and put in for another 3-4 mins or until the outsides are crispy and the insides are tender. Repeat with any remaining veggies. Serve as soon as possible, though I was able to put the first batch in a warmed casserole and keep until the second batch was done without comprimising the texture.