Wednesday, October 19, 2016

Roasted Potatoes and Squash

It's squash season so I thought I'd share my recipe for roasted squash.  I'm using a Greek Sweet Red Squash here, but I also do the same thing with butternut squash.  I make the squash pieces bigger than the potato pieces, since the squash will cook quicker.  If you want to mess with it, you could even put the squash in later.  I also put in an onion, chopped up in big pieces.

Marinate everything in olive oil and your favorite spices, and put into a baking dish.  For this session I baked it in a 400 degree oven, covered, for 45 minutes, and then pulled the cover off for another ten minutes.  Without a cover I would go down to 375 or 350 I think.  It tasted great, and the leftovers were easy to heat up in a covered saucepan.

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