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Roasted Peanutty Squash and Potatoes
1 ½ pounds red potatoes, unpeeled, cubed 1 pound onions, chopped fine ¼ cup olive oil 1 teaspoon dried thyme 4 cloves garlic, chopped fine salt to taste 2 pounds butternut squash, peeled and cubed Mix everything together and spread in a thin layer on a roasting pan. Cook at 375 for about 40 minutes, stirring occasionally, until potatoes and squash are browned and tender. Jennifer Maslowski |
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