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Roasted Squash with Potatoes and Garlic

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Ingredients Edit

  • 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

Directions Edit

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.

Source Edit

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