Directions:
- Preheat the oven to 400 degrees F.
- Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, garlic, and salt and pepper to coat well. Transfer vegetables, with your hands, to a large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. Roast the vegetables until tender, turning every 10 minutes with a long-handled spoon, about 45 minutes to 1 hour.
- Remove from the oven and add as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 589.47 Kcal (2468 kJ) | ||
| Calories from fat | 235.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.2g | 40% | |
|---|---|---|---|
| Cholesterol | 39.68mg | 13% | |
| Sodium | 1513.74mg | 63% | |
| Potassium | 1416.92mg | 30% | |
| Total Carbs | 69.98g | 23% | |
| Sugars | 16.3g | 65% | |
| Dietary Fiber | 7.39g | 30% | |
| Protein | 22.2g | 44% | |
| Vitamin C | 38.5mg | 64% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 5.2mg | 29% | |
| Calcium | 172.6mg | 17% | |
| Amount Per 100 g | |||
| Calories | 114.2 Kcal (478 kJ) | ||
| Calories from fat | 45.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 40% | |
|---|---|---|---|
| Cholesterol | 7.69mg | 13% | |
| Sodium | 293.26mg | 63% | |
| Potassium | 274.5mg | 30% | |
| Total Carbs | 13.56g | 23% | |
| Sugars | 3.16g | 65% | |
| Dietary Fiber | 1.43g | 30% | |
| Protein | 4.3g | 44% | |
| Vitamin C | 7.5mg | 64% | |
| Vitamin A | 0.2mg | 35% | |
| Iron | 1mg | 29% | |
| Calcium | 33.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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