Roast Potatoes And Squash
Published January 6, 1996
- Total Time
- 1 hour 10 minutes
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Ingredients
1 pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes
1 ½ pounds winter squash, such as Hubbard or butternut, peeled and cut into 1-inch cubes
½ cup extra-virgin olive oil
2 tablespoons fresh rosemary
Sea salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
41 grams carbs; 406 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 6 grams fiber; 726 milligrams sodium; 4 grams protein; 5 grams sugar
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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