Roast Potatoes And Squash

[Guest guest]

Roast Potatoes And Squash

 

1 pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes

1 1/2 pounds of winter squash, like hubbard or butternut, peeled and cut

into 1-inch cubes

2 tablespoons fresh rosemary

sea salt and fresly ground pepper to taste

 

Preheat the oven to 400 degrees and soak the potatoes in cold water for

5 minutes to remove excess starch. Drain the potatoes.

Spray a nonstick roasting pan with pam. Place the potatoes and the

squash in one layer in the pan. 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

Makes 4 servings.

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Char Haz

charrem

 

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