Roasted Butternut Squash and Potatoes

  • Prep 10 min
  • Total 60 min
  • Ingredients 6
  • Servings 4
Roasted Butternut Squash and Potatoes

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
280mg
12%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
16%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
10%
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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