Roasted Squash with Potatoes and Garlic

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Roasted Squash with Potatoes and Garlic

 

1 unpeeled acorn squash, washed, halved, seeded and cut into 12 equal pieces

4 medium unpeeled butter potatoes, washed and quartered

4 cloves garlic, peeled and crushed

3 tbsps. olive oil

1 large sprig rosemary

 

Preheat oven on 425 degrees. 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 to 50 minutes, turning once after vegetables are browned

on one side. Option: Squash may be peeled if desired. Serves 8.

 

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