Roasted Squash, Parsnips & Carrots

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Nutrition per serving    (USDA % daily values)
CAL
106
FAT
1%
CHOL
0%
SOD
8%

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Ingredients for 6 servings

3 tablespoons rice wine vinegar

2 cups butternut squash

1 cup parsnip

1 cup carrot

1 tablespoon Splenda sugar substitute or sugar

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