Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Squash, Potatoes, Shallots & Herbs Recipe
    Lost? Site Map

    Roasted Squash, Potatoes, Shallots & Herbs

    Roasted Squash, Potatoes, Shallots & Herbs. Photo by yogiclarebear

    1/3 Photos of Roasted Squash, Potatoes, Shallots & Herbs

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Rita~'s Note:

    This is wonderful, healthy, warming dish for these cold months. I've also added Sweet potatoes, parsnips, carrots and pearl onions. You can mix and match any root veggie you like.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425°F.
    2. 2
      Combine squash, potatoes shallots and garlic in large shallow baking pan.
    3. 3
      Drizzle with oil.
    4. 4
      Salt and pepper to taste.
    5. 5
      Top with herbs.
    6. 6
      Bake 45-50 minutes, turning once after vegetables are browned on one side.
    7. 7
      The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
    8. 8
      Season with salt and pepper if desired.

    Browse Our Top Yam/Sweet Potato Recipes

    Ratings & Reviews:

    • on April 23, 2004

      55

      Really great recipe. I did leave off the sage because it is one herb that I just don't care for. It was still a great recipe. Will make again for sure. Thanks for the great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2004

      55

      Delicious roasted vegetables. Used potatoes, carrots, turnips and rutabagas with fresh sage and thyme and dried rosemary. The recipe does depend on the olive oil to brown and crisp the vegetables. If you decide to use rutabagas, cut them much smaller than the other vegetables in order to have them cooked in the same amount of time.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2004

      55

      Greatway to fix root veggies, easy and tasty. I used Banana Squash, Small red potatoes, sliced onions (as i forgot to buy shallots), used dried rosemary,sage & thyme,turned out yummy. Will be using this recipe again & again. Thank you Rita.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

    Advertisement

    Nutritional Facts for Roasted Squash, Potatoes, Shallots & Herbs

    Serving Size: 1 (294 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 227.3
     
    Calories from Fat 63
    27%
    Total Fat 7.0 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 16.5 mg
    0%
    Total Carbohydrate 40.0 g
    13%
    Dietary Fiber 5.6 g
    22%
    Sugars 4.4 g
    17%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    rosemary

    fresh sage

    thyme

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites