Roasted Squash with Potatoes & Garlic
Preparation Time: 1 hour
Number of Servings: 8
1 unpeeled acorn squash, washed, halved, seeded and cut into 12 equal pieces
4 medium (about 2 lbs) unpeeled butter potatoes, washed and quartered
4 cloves garlic, peeled and crushed
3 Tbsp olive oil
1 large sprig rosemary
Preheat oven on 425F. Combine squash, potatoes and
garlic in 9 x 13-inch shallow baking pan. Drizzle with
oil. Salt and pepper to taste. Top with rosemary
sprig. Bake 45-50 minutes, turning once after
vegetables are browned on one side. Option: Squash may
be peeled if desired.
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