Roasted Butternut Squash, Onions And Red Potatoes With Fresh Herbs

1. 1

   Preheat oven to 450 F. Line two shallow baking pans (1-inch sides all around) with foil; set aside.

2. 2

   Dice the butternut squash, potatoes and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage and thyme.

3. 3

   Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between the two pans in a single layer. Do not crowd the vegetables. Sprinkle with salt and pepper, to taste.

4. 4

   Roast for about 20-25 minutes in the oven, rotating pans after ten minutes. The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork or wooden skewer. Do not overcook.

* Per serving · 4 servings · Values may vary.

No additional tips available.