SQUASH: ROASTED SQUASH WITH POTATOES & GARLIC
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.