Ingredients Jump to Instructions ↓

  1. Oven Roasted Squash

  2. 2 Tablespoons olive oil

  3. 2-3 Tablespoons lemon pepper seasoning

  4. 1 Tablespoon dried rosemary, well crumbled

  5. 1 pound small red potatoes, unpeeled

  6. 1 1/4 pounds zucchini, small pattypan, summer and/or crookneck squash

  7. 1 large red onion, cut into 1-inch chunks

  8. Preheat oven to 400 degrees. Pour oil and seasonings into a plastic

  9. bag. Add raw, unpeeled potatoes, cut into chunks the size of

  10. extra-large ripe olives, followed by squash cubed twice as large

  11. as the potatoes along with onion chunks. Coat vegetables with oil

  12. and herbs. Spread in flat baking pan about 12-inch X 8-inch and 400 degrees for 30 minutes. Increase oven

  13. temperature to 450 degrees, stir vegetables again to assure uniform

  14. cooking, and continue roasting until brown (this will take about 20 minutes longer

  15. 4 servings.


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