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Meatless & Vegetarian pg 3SQUASH RECIPES >>>>> >  Roasted Squash with Potatoes


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Makes 8 servings
Each serving equals one and one-half Five A Day servings


    • 1 unpeeled acorn squash (about 1 to 1½ lbs), washed, halved, seeded and cut into 12 equal pieces
    • 4–5 medium (about 2 lbs) butter potatoes, unpeeled, washed and quartered,
    • 4 cloves garlic, peeled and crushed
    • 3 Tbsp olive oil
    • 1 large sprig rosemary


Preheat oven to 425ºF.

Combine squash, potatoes and garlic in 9 x 13-inch shallow baking pan.

Drizzle with oil.

Salt and pepper to taste.

Top with rosemary sprig.

Bake 45–50 minutes, turning once after vegetables are browned on one side.

Option: Squash may be peeled if desired.

Nutritional analysis per serving:
Calories 176, Protein 3g, Fat 5g, Percent Calories From Fat 27%, Cholesterol 0mg, Carbohydrates 30g, Fiber 3g, Sodium 13mg.

Source: Wegmans



   SQUASH RECIPES >>>>>    ·    Bonita's Squash Pie    ·    Butternut Squash Casserole    ·    Butternut Squash Ravioli    ·    Butternut Squash Soufflé    ·    Chayote Putanesca    ·    Roasted Squash with Potatoes    ·    Savory Stuffed Dumpling Squash    ·    Spaghetti Squash    ·    Spaghetti Squash Primavera    ·    Squash Stuffed, Mushroom/Cheese    ·    Yellow Squash Casserole    ·    Zucchini Lasagna   

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