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Garlic and Herb Roasted Squash and Potatoes

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Serves 6


Ingredients:

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2 1/2 lbs assorted small red or yellow potatoes, scrubbed, and cut in half+ Add to Shopping List
1 acorn squash, peeled and cut into 1 1/2-inch chunks+ Add to Shopping List
3 cups butternut squash, cut into 2-inch chunks+ Add to Shopping List
1/4 cup extra-virgin olive oil, more to taste+ Add to Shopping List
1 tablespoon fresh rosemary+ Add to Shopping List
1 tablespoon fresh thyme+ Add to Shopping List
3 cloves garlic, peeled and roughly chopped+ Add to Shopping List
1 teaspoon salt+ Add to Shopping List
3/4 teaspoon freshly ground black pepper+ Add to Shopping List

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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