Bonnies Roasted Potato And Squash Medley Recipes

ROAST POTATOES AND SQUASH

Roast Potatoes And Squash image

Provided by Molly O'Neill

Time 1h10m

Yield Four servings

Number Of Ingredients 5

Ingredients

1 pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes
1 1/2 pounds winter squash, such as Hubbard or butternut, peeled and cut into 1-inch cubes
1/2 cup extra-virgin olive oil
2 tablespoons fresh rosemary
Sea salt and freshly ground pepper to taste

Steps:

Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 726 milligrams, Sugar 5 grams

ROASTED SQUASH MEDLEY

Roasted Squash Medley image

I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil

Steps:

In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.

ROASTED VEGETABLE MEDLEY

Roasted Vegetable Medley image

This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

3 medium Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

GARLIC AND HERB ROASTED POTATOES AND SQUASH

Garlic and Herb Roasted Potatoes and Squash image

Oven-roasting vegetables brings out maximum flavour, in my opinion. I eat these like potato chips - can't stop at just one.

Provided by evelynathens

Categories Potato

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 lbs assorted small potatoes (such as fingerling, Yukon Gold or red Bliss, scrubbed)
1 acorn squash, peeled and cut into 1 1/2 inch chunks
3 cups butternut squash, cut into 2 inch chunks
1/3 cup extra virgin olive oil
1 tablespoon fresh rosemary (or 1 tsp dried, crumbled)
1 tablespoon fresh thyme (or 1 tsp dried, crumbled)
1 1/2 teaspoons fresh oregano (or 1/2 tsp dried, crumbled)
3 cloves garlic, peeled and roughly chopped
1 1/2 tablespoons balsamic vinegar
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

Preheat the oven to 425F.
Cover the bottom of a large baking sheet with aluminum foil.
Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
The veggies should be tender on the inside and caramelized in places on the outside.
Adjust seasoning to taste.
Serve immediately.

Nutrition Facts : Calories 457.8, Fat 18.6, SaturatedFat 2.6, Sodium 636.7, Carbohydrate 70.8, Fiber 11.1, Sugar 6.5, Protein 7

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