Roasted Squash with Potatoes and Garlic
Ingredients:
- 1 unpeeled acorn squash (about 1 to 1½ lbs), washed, halved, seeded and cut into 12 equal pieces
- 4-5 medium (about 2 lbs) butter potatoes, unpeeled, washed and quartered,
- 4 cloves garlic, peeled and crushed
- 3 Tbsp olive oil
- 1 large sprig rosemary
Directions:
- Preheat oven to 425°F.
- Option: Squash may be peeled if desired.
- 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.
Makes 8 servings. Each serving equals 3/4 cup of fruit or vegetables. Nutritional analysis per serving:
- Calories 176
- Protein 3 g
- Fat 5 g
- Percent Calories From Fat 27%
- Cholesterol 0 mg
- Carbohydrates 30 g
- Fiber 3 g
- Sodium 13mg
Recipe Courtesy of:
