Rosemary Roasted Potatoes Butternut Squash and Red Onion

Rosemary-Roasted Potatoes, Butternut Squash, and Red Onion

Rosemary-Roasted Potatoes, Butternut Squash, and Red Onion


Serves 4

Details
  • Servings:   4
  • Calories:   271
  • Protein:   4g
  •  
  • Fiber:   6g
  • Sugar:   5g
  • Carb Total:   31g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   14g
  •  
  • Diet:   High-Fiber, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   starter
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Cuisine
  • american
Ingredients
  • 1 pound small new or fingerling potatoes, cut in half lengthwise
  • 1 red onion, peeled and cut into ½-inch thick wedges (with some of the root attached at the base to hold the layers together)
  • 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 pinch kosher salt, plus more to taste
  • 1 pinch freshly ground black pepper, plus more to taste
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