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.
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INGREDIENTS
Nutrition- 1unpeeled butternut squash, seeded and cut in 12 pieces (about 1-1/2 lb)
- 2
- 12
- 5
- 1⁄4
- 1sprig rosemary
- 3leaves fresh sage
- 1sprig thyme
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DIRECTIONS
- Preheat oven to 425°F.
- Combine squash, potatoes shallots and garlic in large shallow baking pan.
- Drizzle with oil.
- Salt and pepper to taste.
- Top with herbs.
- Bake 45-50 minutes, turning once after vegetables are browned on one side.
- 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.
- Season with salt and pepper if desired.
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