Roasted Squash with Potatoes and Garlic

Name: Roasted Squash with Potatoes and Garlic
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Ingredients: 1 unit unpeeled acorn squash (about 1 to 1½ lbs) (washed, halved, seeded and cut into 12 equal pieces); 4 unit –5 medium (about 2 lbs) butter potatoes (unpeeled, washed and quartered,); 4 cloves garlic (peeled and crushed); 3 Tbsp olive oil; 1 large sprig rosemary

Roasted Squash with Potatoes and Garlic from the Recidemia collection

nut-free

Prep20 min

Cook180 min

Total200 min

Servings4

Difficultybeginner

Ingredients

unpeeled acorn squash (about 1 to 1½ lbs)
washed, halved, seeded and cut into 12 equal pieces
1 unit
–5 medium (about 2 lbs) butter potatoes
unpeeled, washed and quartered,
4 unit
garlic
peeled and crushed
4 cloves
olive oil
3 Tbsp
sprig rosemary
1 large

Method

Preheat oven to 425°F (220°C).

Combine acorn squash pieces, quartered butter potatoes, crushed garlic, olive oil, and rosemary sprig in a large bowl. Toss until vegetables are evenly coated with oil and seasonings.

Spread vegetable mixture in a single layer on a large baking sheet, keeping pieces somewhat close together for even roasting.

Roast in the preheated oven for 30–35 minutes, stirring halfway through, until potatoes are golden and tender and squash is caramelized.

35 minutes

Remove from oven and serve warm directly from the pan or transfer to a serving dish.

Roasted Squash with Potatoes and Garlic

Ingredients

Method

What Makes This Variant Distinct

Cuisines