Roasted Squash With Potatoes And Garlic Recipe

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Ingredients:

Serving

1 unpeeled acorn squash (about 1 to 11/2 lbs), washed, halved, seeded and cut into 12 equal pieces
butter potatoes, unpeeled, washed and quartered
4 cloves garlic, peeled and crushed
3 tbsp olive oil
1 large sprig rosemary

Directions:

1. Preheat oven to 425ºF.
2. Combine squash, potatoes and garlic in 9 x 13-inch shallow baking pan. Drizzle with oil. Salt and pepper to taste. Top with rosemary sprig.
3. Bake 45–50 minutes, turning once after vegetables are browned on one side.
Squash may be peeled if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	346.83 Kcal (1452 kJ)
Calories from fat	94.82 Kcal
		% Daily Value*
Total Fat	10.54g	16%
Sodium	19.24mg	1%
Potassium	2176.38mg	46%
Total Carbs	63.36g	21%
Sugars	0.03g	0%
Dietary Fiber	12.54g	50%
Protein	6.42g	13%
Vitamin C	69.5mg	116%
Iron	6.3mg	35%
Calcium	211.5mg	21%

Amount Per 100 g
Calories	54.43 Kcal (228 kJ)
Calories from fat	14.88 Kcal
		% Daily Value*
Total Fat	1.65g	16%
Sodium	3.02mg	1%
Potassium	341.58mg	46%
Total Carbs	9.95g	21%
Sugars	0g	0%
Dietary Fiber	1.97g	50%
Protein	1.01g	13%
Vitamin C	10.9mg	116%
Iron	1mg	35%
Calcium	33.2mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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