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Nutrition Facts
Serving Size 1 (293g) Recipe makes 8 servings The following items or measurements are not included below: 1 sprig rosemary 3 leaves fresh sage 1 sprig thyme
Calories 227
Calories from Fat 63		(27%)
Amount Per Serving		%DV
	Total Fat 7.0g	10%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 16mg		0%
Potassium 1069mg		30%
Total Carbohydrate 40.1g		13%
	Dietary Fiber 5.6g	22%
	Sugars 4.5g
Protein 4.2g		8%
detailed view... how is this calculated?

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⁽¹²⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jan 19, 2004

This is wonderful, healthy, warming dish for these cold months. I've also added Sweet potatoes, parsnips, carrots and pearl onions. You can mix and match any root veggie you like.

SERVES 8 (change servings and units)

Ingredients

1 unpeeled butternut squash, seeded and cut in 12 pieces (about 1-1/2 lb)
2 lbs unpeeled whole baby potatoes, washed or fingerling potatoes, are good too
12 large shallots, peeled
5 garlic cloves, sliced
1/4 cup olive oil (more or less to taste and diet)
1 sprig rosemary
3 leaves fresh sage
1 sprig thyme

Directions

1
Preheat oven to 425°F.
2
Combine squash, potatoes shallots and garlic in large shallow baking pan.
3
Drizzle with oil.
4
Salt and pepper to taste.
5
Top with herbs.
6
Bake 45-50 minutes, turning once after vegetables are browned on one side.
7
The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
8
Season with salt and pepper if desired.

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Featured Reviews for This Recipe

From: Chef #411647

On Jan 2, 2009

I enjoyed this but the family thought it was mediocre. I followed the recipe but maybe next time I'll use the suggestion of throwing on some cheese and broiling before eating and give it an extra yum factory

0 people found this review helpful

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From: Jan Marie

On Oct 23, 2008

In addition to the veggies listed, I added a sweet potato, leek, carrots and mushrooms. I mixed a package of dry lipton onion soup to the olive oil and mixed it all up in a bowl and poured it in a roasting pan. When done, I sprinkled some parmesean cheese on top and browned it under the broiler. My family LOVED it. It's a definite keeper.

2 people found this review helpful

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From: karen in tbay

On Aug 29, 2007

Any roasted veggie dish gets 5 stars from me. I also added summer squash, acorn squash and used red onion instead of shallots.

4 people found this review helpful

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From: tara portee

On Jun 23, 2008

Most excellent! I knew I wanted a side dish with squash and fresh herbs and this one called to me. I did it a little different to accommodate what I had. I used yellow squash and since I knew that would cook more quickly than the potatoes, I microwaved the potatoes for two minutes before cutting them into chunks and adding to other ingredients. I used a whole onion cut into large chunks instead of shallots. I didn't have sage so I used oregano. Very good.

3 people found this review helpful

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