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Roasted Squash Medley Recipe

Roasted Squash Medley Recipe photo by Taste of Home

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I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut

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Roasted Squash Medley Recipe

Prep: 30 min. Bake: 20 min.

Yield: 6 Servings

30 20 50

Ingredients

1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil

Directions

In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15-in. x 10-in. x 1-in. baking pans.
Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally. Yield: 6 servings.

Originally published as Roasted Squash Medley in Taste of Home August/September 2004, p30

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Roasted Squash Medley

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(1-1) of 1 reviews

Reviewed on Sep. 27, 2010 by Mrs_T

This roasted vegetable medley is absolutely delicious! We first tasted this recipe at the home of friends in Nevada. What a fabulous flavor! I've now made the recipe twice here at home in New England. This past Friday I made it using our own garden squash. I cut the recipe in half and it was plenty for four of us. This time, I didn't use any green pepper because I didn't have any on hand. I can see this recipe being very flexible and adaptable. I will be making this often during the fall for as long as our winter squash lasts! Highly recommended!