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Garlic and Herb Roasted Squash and Potatoes
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|2 1/2 lbs assorted small red or yellow potatoes, scrubbed, and cut in half|
|1 acorn squash, peeled and cut into 1 1/2-inch chunks|
|3 cups butternut squash, cut into 2-inch chunks|
|1/4 cup extra-virgin olive oil, more to taste|
|1 tablespoon fresh rosemary|
|1 tablespoon fresh thyme|
|3 cloves garlic, peeled and roughly chopped|
|1 teaspoon salt|
|3/4 teaspoon freshly ground black pepper|
- Preheat the oven to 400 degrees F. Spray a large baking sheet evenly with cooking spray and set aside.
- Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, garlic, and salt and pepper to coat well.
- Transfer vegetables, with your hands, to the large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. Roast the vegetables until tender, turning every 10 minutes with a long-handled spoon, about 45 minutes to 1 hour.
- Remove from the oven and add as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.
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