 Prep Time: 1 hour
Servings: 8
1 unpeeled acorn squash, washed, halved, seeded and cut into 12 equal pieces
4 medium (about 2 lbs) unpeeled butter potatoes, washed and quartered
4 cloves garlic, peeled and crushed
3 Tbsp olive oil
1 large sprig rosemary
Preheat oven on 425ºF. Combine squash, potatoes and garlic in 9 x 13-inch shallow baking pan. Drizzle with oil. Salt and pepper to taste. Top with rosemary sprig. Bake 45-50 minutes, turning once after vegetables are browned on one side. Option: Squash may be peeled if desired.
Nutrition
Calories 150
Total Fat 5g
Saturated Fat 1g
Cholesterol 0mg
Sodium 10 mg
Carbohydrate 24g
Fiber 3g
Recipe from the Centers for Disease Control and Prevention.
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