Roasted Squash with Potatoes & Garlic
Makes 8 servings
Each serving equals one and one-half Five A Day servings
Source: Wegmans
Energy Density = 1.0

Ingredients

1 unpeeled acorn squash (about 1 to 1½ lbs), washed, halved, seeded
and cut into 12 equal pieces
4–5 medium (about 2 lbs) butter potatoes, unpeeled, washed and
quartered,
4 cloves garlic, peeled and crushed
3 Tbsp olive oil
1 large sprig rosemary

Preheat oven to 425ºF. Combine squash, potatoes and garlic in 9 x
13-inch shallow baking pan. Drizzle with oil. Salt and pepper to
taste. Top with rosemary sprig. Bake 45–50 minutes, turning once after
vegetables are browned on one side.

Option: Squash may be peeled if desired.

Nutritional analysis per serving: Calories 176, Protein 3g, Fat 5g,
Percent Calories From Fat 27%, Cholesterol 0mg, Carbohydrates 30g,
Fiber 3g, Sodium 13mg.