Slow Roasted Butternut Squash and Potatoes with Olive Oil and Lime
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
6
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Course
Side Dish, Main Course
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Cuisine
Mediterranean
Slow Roasted Butternut Squash and Potatoes with Olive Oil and Lime
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Try this delicious and healthy fall dish with butternut squash and potatoes is cooked with lime and olive oil and a touch of garlic.
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Ingredients
- 1 pound butternut squash cut in 1 inch pieces
- 1 pound potato cut into 1 inch pieces
- ½ cup olive oil
- lime juice and zest from 1
- 1 ½ tablespoons rosemary
- 3 garlic cloves sliced
- salt to taste
- black pepper to taste
Instructions
- Cut the potatoes and soak them in water for 20 minutes
- Peel the squash and cut.
- Preheat oven at 400 degrees Fahrenheit (200 Celsius)
- Sauté the potatoes in a large pan with 1 teaspoon olive oil for about 5 minutes
- In a large bowl, mix all the ingredients including the potatoes making sure everything is coated well.
- Put the mixture in a baking dish that is large enough so that it is in one layer
- Pour ¼ cup hot water in the corner of the pan tilting it so the water spread across the whole bottom of the baling dish.
- Cover with aluminum foil and roast for 20 minutes.
- Remove aluminum and lower the temperature to 320 (160) and roast for until potatoes are cooked at soft, for about 1 hour. Check the fluid levels while roasting and add a bit of hot water if needed.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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