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SQUASH: ROASTED SQUASH WITH POTATOES & GARLIC

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

Ingredients

• 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
 

Directions

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