Roasted Potatoes and Squash

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Roasted Potatoes and Squash

Source: Jamie R

 

2 1/2 pounds red potatoes, scrubbed, quartered

1 acorn squash, peeled and cut into 1 1/2 inch chunks

3 cups butternut squash, cut into 2 inch chunks

1/3 cup olive oil

1 tsp dried, crumbled rosemary

1 tsp dried, crumbled thyme

1/2 tsp dried, crumbled oregano

3 cloves garlic, peeled and minced

1 1/2 tablespoons balsamic vinegar

1 teaspoon salt

3/4 teaspoon fresh ground black pepper

 

Preheat the oven to 400 degrees. F. Cover the bottom of a large baking sheet

with aluminum foil. Place the potatoes and squash in a large bowl and toss with

olive oil, rosemary, thyme, oregano, garlic, vinegar, salt and pepper. Transfer

vegetables to the baking sheet and spread into a single layer. Set aside the

bowl with the leftover oil. Roast the vegetables until tender, turning every 15

minutes, for about an hour. Add more of the leftover oil if they appear to look

dry. They should be tender and browned when finished. Serve immediately. 4-6

servings.