Recipes Roasted Squash with Potatoes and Shallots (Vegetarian, Side dish)

Number of Servings
    • 1 unpeeled acorn squash, seeded and cut into 12 pieces
    • 2 pounds unpeeled whole small red potatoes, washed
    • 12 large shallots, peeled or 1 large onion, peeled and cut into 8 wedges
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • 1 large sprig rosemary

Preheat oven to 425 degrees. Combine squash, potatoes and shallots in large shallow baking pan. Drizzle with oil. Salt and pepper to taste. Top with rosemary sprig. Bake 45-50 min, turning once after vegetables are browned on one side.

Nutrition Information

153 Calories; 4g Fat (20.3% calories from fat); 3g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 10mg Sodium.