Ingredients
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1 unpeeled butternut squash, seeded and cut in 12 pieces (about 1-1/2 lb)
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2 lbs unpeeled whole baby potatoes, washed or 2 lbs fingerling potatoes, are good too
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12 large shallots, peeled
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5 garlic cloves, sliced
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1/4 cup olive oil (more or less to taste and diet)
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1 sprig rosemary
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3 leaves fresh sage
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1 sprig thyme
Instructions
- Preheat oven to 425°F.
- Combine squash, potatoes shallots and garlic in large shallow baking pan.
- Drizzle with oil.
- Salt and pepper to taste.
- Top with herbs.
- Bake 45-50 minutes, turning once after vegetables are browned on one side.
- 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.
- Season with salt and pepper if desired.