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Preheat oven to 450°F.
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Whisk together oil, salt, and cumin. In a large bowl combine butternut squash, red potatoes, and brussels sprouts, in a large bowl.
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Add seasoned oil mixture, garlic; toss to coat.
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Liberally spray baking sheet with cooking spray and evenly spread vegetables on baking sheet.
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Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula once during cooking time.
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Carefully remove pan from oven. Drizzle vegetables with fresh lemon juice and sprinkle with pepitas, serve warm.