Roasted Red Potatoes and Butternut Squash

Yield: 8 servings

Preparation Time: 20 minutes; Cooking Time: 45 minutes

Ingredients

1 1/2 pounds small red potatoes, quartered

1 pound shallots (about 24), peeled and trimmed

5 Tablespoons olive oil, divided

1 bay leaf

1/4 teaspoon dried thyme, crumbled

4 cloves garlic, crushed

Salt, to taste

Pepper, to taste

2 pounds butternut squash, peeled and cut into 3/4- inch pieces (about 4 cups)

Fresh thyme sprigs for garnish, if desired

Directions:

Preheat oven to 375 degrees F

In a bowl toss together the potatoes, shallots, 4 tablespoons olive oil, bay leaf, dried thyme, garlic and salt and pepper to taste.

Spread the vegetables in a large oiled roasting pan and roast on the center rack of the oven for 25 minutes, shaking the pan every 5 to 10 minutes.

Meanwhile, toss the squash in a bowl with the remaining 1 tbsp olive oil and salt and pepper to taste. Add the squash to the pan in the oven and shake the pan to combine and distribute the vegetables. occasionally, Roast for 10 to 20 minutes more, shaking the pan a couple of times until the vegetables are tender when poked with a fork.

Remove from the oven, discard the bay leaf and garnish roasted vegetables with the thyme sprigs.

Please note that some ingredients and brands may not be available in every store.

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