I had this last weekend at a friends house and it was fantastic My friend served it cold, but she told me you can also serve it warm as well.\r\n\r\n1/4 cup olive oil\r\n6 small parsnips, peeled\r\n6 medium carrots, peeled\r\n1 small butternut squash, peeled\r\n2 red onions, peeles\r\n1/3 cup julienned fresh ginger\r\nsalt and pepper to taste\r\n\r\nDressing:\r\n\r\njuice of 1 large orange\r\n2 teaspoons finely chopped fresh ginger\r\nsalt and pepper to taste\r\n\r\nPreheat oven to 400 F degrees\r\n\r\nPour oil into roasting pan and place in oven for 5 minutes. Cut parsnips and carrots in half, cut squash into large chunks and each onion into 6 wedges. Put in the roasting pan along with the ginger, season with the salt and pepper and roast for 20 minutes. Turn the vegetables and roast for another 20 to 30 minutes or until cooked.\r\n\r\nRemove the cooked vegetables to a serving platter and add the juice and finely chopped fresh ginger to the hot pan. Stir and season to taste. Pour over the cooked vegetables.

Sounds good... I will have to give it a try... thanks for posting the recipe!