• 1 large butternut squash, peeled and chopped
• 1 lb red potatoes, quartered
• 2 red onion, quartered
• 3 clove(s) garlic, crushed
• 1 tbsp olive oil
|  | 1. Preheat oven to 450 degrees.
2. Chop butternut squash into 1 inch pieces. Quarter red potatoes and onion. Toss chopped veggies with olive oil and crushed garlic. Spread on a rimmed baking sheet in one layer. Season with kosher salt and pepper.
3. Cook for 25 minutes. Toss and cook for about 5 more minutes. Season with more S&P if needed. |
