Roasted Butternut Squash and Potatoes

  • Prep 10 min
  • Total 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

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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