Roasted Butternut Squash And Potatoes Recipe

Ingredients

1

(1-lb.) butternut squash, peeled, cut into 1-inch cubes (about 3 cups)

3/4

lb. red potatoes, cut into 1-inch cubes (about 2 1/4 cups)

1/2

medium red onion, cut into 1-inch pieces

1

tablespoon olive oil

1/2

teaspoon salt

1/4

teaspoon pepper

Preparation

Heat oven to 375°F. Line 15x10x1-inch baking pan with foil. Place butternut squash, potatoes and onion in foil-lined pan. Drizzle with oil; toss gently.

Bake at 375°F. for 20 minutes. Stir vegetables; bake an additional 30 minutes or until browned and tender. Sprinkle with salt and pepper.