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.

  • prep time 10 min
  • total time 60 min
  • ingredients 6
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    190
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    280mg
    280%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    4g
    4%
      Sugars
    4g
    4%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    160%;
    Vitamin C
    40%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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