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Roasted Butternut Squash and Potatoes

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By Pillsbury Kitchens
Updated Dec 3, 2010
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Enjoy this roasted butternut squash and potatoes sprinkled with salt and pepper that’s ready in an hour – perfect for a side dish.

Roasted Butternut Squash and Potatoes

  • Prep Time 10 min
  • Total 60 min
  • Ingredients 6
  • Servings 4
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Ingredients

  • 1 (1-lb.) butternut squash, peeled, cut into 1-inch cubes (about 3 cups)
  • 3/4 lb. red 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

Instructions

  • Step 
    1
    Heat 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.
  • Step 
    2
    Bake at 375°F. for 20 minutes. Stir vegetables; bake an additional 30 minutes or until browned and tender. Sprinkle with salt and pepper.

Nutrition

190 Calories
4g Total Fat
3g Protein
35g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
280mg
12%
Total Carbohydrate
35g
12%
Dietary Fiber
4g
16%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
160%
160%
Vitamin C
40%
40%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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