Oven Roasted Squash & Potatoes

I made baked squash for my parents the other night and they really liked it!  My mom is one of the best Italian cooks of all time.  But, when it comes to healthier options she is not always willing to try them (which I kind of don't blame her when her food is amazing tasting already).  So, when I go home, I try to sneak in a healthier option that my Mom will like and want to learn to cook.  And, I think oven roasted squash was a winner!

I did not take a picture of the baked squash at my
parents.  But, I made a mix of potatoes and squash
as a side dish for the skillet chicken.  I had a lot of
scallions left over, so I threw them on top instead of 
rosemary.  Roasted veggies are so versatile...
switch up your seasonings and have
fun with it!

Oven Roasted Squash and Potatoes 

Ingredients

• 2 cups 1 inch cubed squash *at my house I buy a full squash and cut it up.  But, for my mom and dad who will not eat as much, I tell them to buy the pre-cut one.
• 2 cups of peeled and diced potatoes 
• 2 tbsp olive oil
• 1 tsp of dried rosemary leaves 
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F
2. Line baking sheet with foil and spray with olive oil.
3. In a bowel mix squash, potatoes, olive oil, salt, pepper and rosemary.
4. Put potato and squash mix on cooking sheet.  Try to keep it one layer high so they all brown.
5. Bake for 45 minutes.  Then broil on high for 3-5 minutes until crispy.
6. Enjoy!

Nutrition Nugget

Why squash over roasted potatoes?  It has less calories by half, less simple carbohydrates, which raise your blood sugar, and higher in Vitamin A and C than potatoes.  And, I think it is just as tasty :)

Potatoes Nutrition Facts                                                                       Squash Nutrition Facts