Roast Potatoes And Squash

Name: Roast Potatoes And Squash
Total time: 1 h 10 min
Yield: Four servings
Ingredients: 1 pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes; 1 1/2 pounds winter squash, such as Hubbard or butternut, peeled and cut into 1-inch cubes; 1/2 cup extra-virgin olive oil; 2 tablespoons fresh rosemary; Sea salt and freshly ground pepper to taste

Recipe from Faith Willinger

Adapted by Molly O'Neill

Total Time: 1 hour 10 minutes
Rating: 4(50)
Comments: Read comments

Featured in: Potato Surprise

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Ingredients

Yield:Four servings

1pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes
1½pounds winter squash, such as Hubbard or butternut, peeled and cut into 1-inch cubes
½cup extra-virgin olive oil
2tablespoons fresh rosemary
Sea salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.