- 1 unpeeled acorn squash (about 1 to 1½ lbs), washed, halved, seeded and cut into 12 equal pieces
- 4–5 medium (about 2 lbs) butter potatoes, unpeeled, washed and quartered,
- 4 cloves garlic, peeled and crushed
- 3 Tbsp olive oil
- 1 large sprig rosemary
1.Preheat oven to 425 °F.
2.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.
3.Bake 45–50 minutes, turning once after vegetables are browned on one side.
- Fruit & Vegetable of the Month: Garlic by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe