Roasted Squash, Potatoes, Shallots & Herbs | Recipe Finder

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60minutes
227calories

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Roasted Squash, Potatoes, Shallots & Herbs

Source: www.food.comReport recipe

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Nutrition Info . . .

Nutrients	Lipids
Vitamins	A
Minerals	Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

1 unpeeled butternut squash, seeded and cut in
12 pieces (about 1-1/2 lb)
2 lbs unpeeled whole baby potatoes , washed or 2 lbs fingerling potatoes , are good too
12 large shallots , peeled
5 garlic cloves , sliced
1/4 cup olive oil (more or less to taste and diet)
1 sprig rosemary
3 leaves fresh sage
1 sprig thyme

Instructions Jump to Ingredients ↑

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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