ROAST POTATOES AND SQUASH
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
- Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 726 milligrams, Sugar 5 grams
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Noordeen Murushid
[email protected]I love how versatile this recipe is. You can use any type of potatoes or squash that you like.
Dipzal Roy
[email protected]These potatoes and squash are the perfect side dish for any occasion. They're easy to make, delicious, and sure to please everyone at your table.
Udida Elias
[email protected]I'm not a big fan of rosemary, so I used thyme instead. It still turned out great!
Qasim Dar
[email protected]This recipe is a great way to use up leftover potatoes and squash. I always have some leftover potatoes and squash after Thanksgiving, and this recipe is the perfect way to use them up.
Gabriella Siler
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the flavors are amazing.
Wajid Raza
[email protected]I'm always looking for new ways to cook potatoes, and this recipe is a keeper. The potatoes were crispy on the outside and fluffy on the inside, and the squash was roasted to perfection.
Huma samad
[email protected]I made this recipe for a vegan potluck, and it was a huge hit! Everyone loved the roasted potatoes and squash, even the meat-eaters.
XXX Tentacion
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted potatoes and squash, and they didn't even realize they were eating vegetables!
Zohaib Bhatti
[email protected]I'm not a big fan of squash, but I loved this recipe! The potatoes and squash were roasted to perfection, and the flavors were amazing.
Ijlan Khan
[email protected]These potatoes and squash are so easy to make, and they're always a crowd-pleaser. I love serving them at holiday dinners.
Aamir Dahri
[email protected]I didn't have any fresh rosemary on hand, so I used dried rosemary instead. It still turned out great!
Kenneth Ryals
[email protected]The potatoes and squash were a little dry for my taste. I think I'll add a little more olive oil next time.
Alex Steenrod (Alex)
[email protected]I've made this recipe several times now, and it's always a hit. It's a great side dish for weeknight dinners or special occasions.
Sorwar Shanto
[email protected]This recipe is a great way to use up leftover squash. I had some butternut squash that I needed to use up, and this recipe was the perfect solution.
Ssenyonjo Henry
[email protected]I love the combination of sweet and savory in this dish. The squash adds a touch of sweetness, while the rosemary and garlic add a savory note.
Nalumansi Ritah Susan
[email protected]These potatoes and squash are the perfect side dish for any fall meal. They're hearty, flavorful, and sure to please everyone at your table.
Pujan Sharma
[email protected]I made this recipe for a potluck and it was a huge success! Everyone raved about how delicious the potatoes and squash were.
Sanisha
[email protected]The roasted garlic adds a delicious depth of flavor to this dish. I highly recommend using it if you have some on hand.
Ahsanjutt Juttbrand
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make these potatoes and squash perfectly.
Ashley Mandanda
[email protected]These roast potatoes and squash were a hit at our dinner party! They were crispy on the outside and fluffy on the inside, and the combination of flavors was perfect.