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Garlic and Herb Roasted Squash and Potatoes

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Serves 6


Ingredients:

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

Directions:

  1. Preheat the oven to 400 degrees F. Spray a large baking sheet evenly with cooking spray and set aside.
  2. Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, garlic, and salt and pepper to coat well.
  3. 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.
  4. 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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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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