Maggie Monday: Roasted Butternut Squash and Potatoes

Harvest time means beautiful squash and potatoes. The combination is carb-tastic! Here’s Maggie with her take…

We were given a Butternut Squash from #2 son’s CSA. I needed a side dish for a family dinner, so decided to dice it up with potatoes and onions and roast away.

It was awesome- really livened up the normal roasted rosemary potatoes that we have all the time. This couldn’t be easier, and can go in the oven with whatever else you might be preparing.

Everyone gobbled this up, and the small bit of leftovers were even better the next day. Go roast some fiber!

Roasted Butternut Squash and Potatoes

What you need:

1 Butternut squash, peeled, seeded and cubed

4 medium potatoes, cubed

1 medium onion, chopped

3 Tbs Olive oil

2 cloves minced garlic

2 Tbs Rosemary

Salt and pepper to taste

What you do:

Preheat oven to 400°. Place diced squash, potatoes and onion in a large bowl. Toss with olive oil. Add garlic, rosemary, salt and pepper. Place in a shallow baking dish, or pan, large enough that the vegetables are spread out, Roast until squash and potatoes are tender and lightly browned.