Roast Potatoes And Squash
- Total Time
- 1 hour 10 minutes
- Rating
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Ingredients
- 1pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes
- 1½pounds winter squash, such as Hubbard or butternut, peeled and cut into 1-inch cubes
- ½cup extra-virgin olive oil
- 2tablespoons fresh rosemary
- Sea salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
406 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 4 grams protein; 726 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
- Step 2
Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.
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