A batch of aromatic Herb Roasted Potatoes and Butternut Squash makes a simply delicious winter meal, full of good nutrition and natural sweetness. The secret to the sweetness is to slowly roast the vegetables, which intensifies the flavor.
Potatoes and winter squash are sweet to begin with, but when they are roasted for more than an hour, they taste almost caramelized. The roasting can be done with a minimum of oil, so the vegetables are full of flavor but low in fat.
Few seasonings are required except a sprinkling of salt and a pinch of herbs. You can use any kind of winter squash available in the market, but butternut, acorn or banana squash make the best partners for potatoes. Carrots or sweet potatoes can substitute.
Herb-Roasted Potatoes and Butternut Squash
2-1/2 pounds red potatoes
1 hard winter squash, such as butternut, acorn or banana, about 1-1/4 pounds
4 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon thyme leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon freshly ground black pepper
Heat the oven to 375 degrees.
Scrub the potatoes and partially peel. Remove any black spots and cut the potatoes into 2-inch chunks. Peel the squash, discard the seeds and pith and cut into 2-inch chunks.
In a 13- by 9- by 2-inch baking dish, combine the vegetables and the olive oil. Stir the vegetables to coat evenly with the oil. Add the salt, herbs and pepper and stir again. Bake for 1 hour and 20 minutes, stirring occasionally. Potatoes will be soft on the inside and crusty on the outside.
Yield: 10 (1/2-cup) servings.
Nutrition information per serving: 168 calories, 5.5 grams fat (29 percent fat calories), 2 grams protein, 29 grams carbohydrate, no cholesterol, 168 milligrams sodium.
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