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Roasted Potatoes and Squash
Recipes
Roasted Potatoes and Squash
8 servings
1 hour total (Active 5 minutes)

Ingredients

  • 1 medium (or 2 cups pre-diced) butternut squash
  • 3 red potatoes (about 1 lb)
  • 1 small yellow onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon pepper

Prep

    • Preheat oven to 350°F.
    • Peel squash and remove seeds; cut into bite-size pieces.
    • Cut potatoes into bite-size pieces; slice onion.

Steps

    1. Combine all ingredients; arrange in single layer on baking sheet.
    2. Bake 50–60 minutes, stirring twice, or until tender when pierced with a fork. Serve.

Amount per ⅛ recipe serving: Calories 100, Total Fat 3.5g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 115mg, Total Carb 15g, Fiber 2g, Sugars 2g, Protein 2g, Calc 2%, Vitamin A 70%, Vitamin C 20%, Iron 6%