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Ingredients Jump to Instructions ↓

  1. 1 lb red potato es quartered

  2. 1 large red onion cut into wedges

  3. 1 (2lb) butternut squash , cubed

  4. 1 1/2 in

  5. 1 tsp each, salt , pepper

  6. 2 tsp Italian seasoning

  7. 3 med carrot s, peeled and cut up

  8. cup chicken broth

  9. 1 stick butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°

  2. In roasting pan, combine vegetables. Drizzle with broth and butter Sprinkle with seasonings and stir until well coated.

  3. Bake uncovered for 65 minutes, stirring after 25, and then every 20 minutes until veggies are tender and broth is evaporated.

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