1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a large rectangular glass dish (oven-to-table recommended) with Gefen Parchment Paper.
2. Microwave the acorn squash for three minutes, then cut into chunks or wedges. Place in the lined dish along with the onions, sweet potatoes, potatoes, and carrots.
3. In a small bowl, combine the dissolved chicken soup mix, marmalade, honey, zest if using, and the rest of the seasonings. Mix well. Pour over veggies and gently toss to coat. Dot with coconut oil. Cover and bake for 30 minutes. Uncover and bake for 40 minutes or until veggies are tender.
4. I recommended turning off the oven at this point, opening the door, and covering the pan once again. This allows the steam to really soften the veggies and make them creamy. Leave in oven this way for up to an hour.
If you like your veggies very sweet, add a bit more marmalade. Also, I tested this without the zest and it was very good. Add zest if you prefer strong citrus undertones.