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Add a photoServings: 8
Ingredients
- 1Â 1/2 lb red potatoes unpeeled, cubed
- 1 lb onions minced fine
- 1/4 c. extra virgin olive oil
- 1 tsp dry thyme
- 4 x cloves garlic minced fine
- Â Â salt and pepper to taste
- 2 lb butternut squash peeled and cubed
Directions
- Preheat the oven to 375 degrees. In a bowl, toss together the sweet potatoes, onions, half of the extra virgin olive oil, thyme, garlic, salt and pepper.
- Spread the potato mix in a single layer in a shallow roasting pan.
- Roast for 15 min, shaking occasionally.
- Meanwhile, toss the squash with the remaining oil, salt and pepper. Add in them to the roasting pan and roast till cooked through and the onion has started to brown - about 20 min more. Shake the pan occasionally.
- To freeze for future use, cold the vegetables to room temperature. Make sure the pcs are as separated as possible and freeze them in the roasting pan till hard. Let the pan hot for two or possibly three min and then scrape them loose with a spatula. Bag the loose pcs and store in the freezer.
- Variations: Peeled sweet potatoes can be substituted for or possibly mixed with the red potatoes. Try replacing the minced onion with peeled shallots.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 8 servings | |
| Calories 185 | |
| Calories from Fat 62 | 34% |
| Total Fat 7.03g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 803mg | 23% |
| Total Carbs 29.94g | 8% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.12g | 3% |
| Protein 3.22g | 5% |
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