IMPROVE YOUR SQUASH GAME
2 POUNDS DELICATA SQUASH
2 POUNDS YUKON GOLD POTATOES
2 TABLESPOONS OLIVE OIL
6 CLOVES GARLIC, SLICED
1 TEASPOON DRIED ROSEMARY
KOSHER SALT AND GROUND PEPPER
1. Preheat the oven to 425°F. Cut the ends off the squash and cut the squash in half lengthwise. Scoop
out the seeds. Cut the squash into 2-inch chunks, leaving the yellowish-green skin on. Cut the potatoes
into 2-inch chunks.
2. Dump the squash and potatoes into a roasting pan. Drizzle with the oil. Add the garlic and
rosemary; toss to coat.
3. Roast for 20 to 30 minutes or until tender, tossing every 10 minutes to avoid sticking. Season with
salt and pepper.
Makes 10 to 12 servings.
Per serving: 120 calories, 3 g protein, 22 g carbohydrates, 2.5 g fat (0 g saturated), 5 mg sodium, 2 g
fiber