after-thanksgiving squash bake

after vegetables

mixed with butter and salt– just

rainbow vegetables

6 servings

olive oil, vegetable bouillon paste, 1 can diced tomatoes; unpeeled delicata squash, unpeeled potatoes, onion, sliced thin; 1 can artichoke heart quarters, drained; black pepper, Italian seasoning, dried minced garlic

generously coat the bottom of a cast-iron pan with oil, then a layer of bouillon, pour in tomatoes and their juice, layer veggies, then artichokes, sprinkle with pepper, garlic, Italian seasoning; bake 425 F until vegetables are tender and top is browning, tent with foil if needed, serve with parm and red pepper flakes

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