Roast Vegetables With Pine Nuts And Goats Cheese - cooking recipe

Ingredients

4 cups butternut squash, cubed
4 cups cauliflower, cubed
4 cups Brussels sprouts, cubed
1/4 cup olive oil
salt
pepper
1/4 cup pine nuts
6 ounces goat cheese

Preparation

Preheat over to 350.
Toss cubed vegetables with olive oil.
Sprinkle vegetables with salt and pepper to taste.
Place vegetables in a single layer on an oven safe dish or sheet.
Cook for 40 min or until the vegetables are fork tender (I like them soft enough to cut with a fork).
Remove vegetables from oven and allow to cool.
Place pine nuts in a dry pan.
Heat the nuts on medium heat until they start to gain a little color.
Toss pine nuts with the vegetables.
Stud vegetables with goats milk.