The selection was only so much of each vegetable, so Mr. Lock and I chose to cube the turnip, squash, and potatoes, and then add some cut carrot and some onions. We then prepared the swiss chard to add to the dish at the last minute.
We added a bit of seasoning, and a touch of brown sugar, and then baked it all for 40 minutes or so. I took it to school the next day, re-heated it on my prep, and the kids were SO EXCITED to try it! Seriously! VEGETABLES! They said, "It smells like Thanksgiving!"
There were, of course, a few kids who didn't enjoy it... but only two boys didn't try any, everyone else at least gave it a try. Some kids returned for seconds, and others for THIRDS! The entire casserole dish was empty, with very little wasted.
I was shocked, but it made it worth the added effort and time outside of the school day. I am so glad I gave this opportunity to my students!