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Roast Squash and Potatoes with Rosemary

Source of Recipe


From "Red, White and Greens" by Faith Willinger



List of Ingredients



• 1 pound yellow-fleshed potatoes, peeled and cut into ¾-inch cubes (about 2 cups)
  
• 1½ pounds winter squash, peeled and cut into 1-inch cubes (about 4 cups)
  
• ¼ cup extra-virgin olive oil
  
• 2 Tbsp fresh rosemary
  
• Fine sea salt and freshly ground black pepper
  






Instructions



1. Preheat the oven to 400º F.
   Put the potatoes in a bowl of cold water for 5 minutes to remove excess starch.
   
   
2. Drain the potatoes and pat dry with paper towels. Place the potatoes and squash in one layer in a nonstick roasting pan. Drizzle with extra-virgin olive oil, sprinkle with rosemary, and season with salt and pepper.
   
   
3. Roast the potatoes and squash for 1 hour, or until well browned, stirring after 30 minutes to cook evenly. Serve immediately.
   
   Makes 6 servings.