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Roasted Butternut Squash and Potatoes

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Ingredients: 

1 (1-lb.) butternut squash, peeled, cut into 1-inch cubes (about 3 cups)
3/4 lb. potatoes, cut into 1-inch cubes (about 2 1/4 cups)
1/2 medium red onion, cut into 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper


  • 1Heat oven to 375°F. Line 15x10x1-inch baking pan with foil. Place butternut squash, potatoes and onion in foil-lined pan. Drizzle with oil; toss gently.
  • 2Bake at 375°F. for 20 minutes. Stir vegetables; bake an additional 30 minutes or until browned and tender. Sprinkle with salt and pepper.

 

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