Roasted Butternut Squash and Potatoes

Enjoy this roasted butternut squash and potatoes sprinkled with salt and pepper that’s ready in an hour – perfect for a side dish.

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Servings 4

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ingredients 6
Prep Time 10 min
Total Time 60 min

Ingredients

1: (1-lb.) butternut squash, peeled, cut into 1-inch cubes (about 3 cups)

3/4: lb. red potatoes, cut into 1-inch cubes (about 2 1/4 cups)

1/2: medium red onion, cut into 1-inch pieces

1: tablespoon olive oil

1/2: teaspoon salt

1/4: teaspoon pepper

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Directions

1 Heat oven to 375°F. Line 15x10x1-inch baking pan with foil. Place butternut squash, potatoes and onion in foil-lined pan. Drizzle with oil; toss gently.
2 Bake at 375°F. for 20 minutes. Stir vegetables; bake an additional 30 minutes or until browned and tender. Sprinkle with salt and pepper.

EXPERT TIPS

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Expert Tips

Yellow or white onion can be used in place of the red onion in this recipe.

To reduce the fat in each serving of these potatoes by about 4 grams, lightly spray the squash, potatoes and onions with olive oil-flavored nonstick cooking spray instead of tossing them with oil. Squash is an excellent source of the antioxidant vitamin A.

For additional flavor and variety, add rutabaga, cut into 1 1/2-inch cubes; toss with squash and potatoes.