Roasted Squash with Potatoes & Garlic

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Servs: 4  Makes: 8servings, Each serving equals 3/4 cup of fruit or vegetables  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   - 1 unpeeled acorn squash (about 1 to 1? lbs), washed, halved, seeded and cut into 12 equal pieces - 1 unpeeled acorn squash (about 1 to 1? lbs), washed, halved, seeded and cut into 12 equal pieces
•   - 4 or 5 medium (about 2 lbs) butter potatoes, unpeeled, washed and quartered, - 4 or 5 medium (about 2 lbs) butter potatoes, unpeeled, washed and quartered,
•   - 4 cloves garlic, peeled and crushed - 4 cloves garlic, peeled and crushed
•   - 3 Tbsp olive oil - 3 Tbsp olive oil
•   - 1 large sprig rosemary - 1 large sprig rosemary

Instructions

1. Preheat oven to 425oF. Combine squash, potatoes and garlic in 9 x 13-inch shallow baking pan. Drizzle with oil. Salt and pepper to taste. Top with rosemary sprig. Bake 45-50 minutes, turning once after vegetables are browned on one side.

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Note From The Chef

Serene Lee August 18

Option: Squash may be peeled if desired.

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