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