Roasted Squash, Potatoes, Shallots & Herbs

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  unpeeled  butternut squash, seeded and cut in 12 pieces (about 1-1/2 lb)
• 2  lbs  unpeeled whole baby potatoes, washed or 2  lbs fingerling potatoes, are good too
• 12  large shallots, peeled
• 5  garlic cloves, sliced
• 1⁄4 cup olive oil (more or less to taste and diet)
• 1  sprig rosemary
• 3  leaves fresh sage
• 1  sprig thyme

Directions

1. Preheat oven to 425°F.
2. Combine squash, potatoes shallots and garlic in large shallow baking pan.
3. Drizzle with oil.
4. Salt and pepper to taste.
5. Top with herbs.
6. Bake 45-50 minutes, turning once after vegetables are browned on one side.
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. Season with salt and pepper if desired.