Roasted Squash Medley Recipe

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Ingredients:

Serving

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 tsp salt
1 tsp garlic powder
1/2 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	364.59 Kcal (1526 kJ)
Calories from fat	168.5 Kcal
		% Daily Value*
Total Fat	18.72g	29%
Sodium	426.35mg	18%
Potassium	1281.5mg	27%
Total Carbs	46.73g	16%
Sugars	4.14g	17%
Dietary Fiber	7.02g	28%
Protein	5.81g	12%
Vitamin C	74.2mg	124%
Vitamin A	0.2mg	8%
Iron	3.1mg	17%
Calcium	71.5mg	7%

Amount Per 100 g
Calories	99.38 Kcal (416 kJ)
Calories from fat	45.93 Kcal
		% Daily Value*
Total Fat	5.1g	29%
Sodium	116.22mg	18%
Potassium	349.32mg	27%
Total Carbs	12.74g	16%
Sugars	1.13g	17%
Dietary Fiber	1.91g	28%
Protein	1.58g	12%
Vitamin C	20.2mg	124%
Vitamin A	0.1mg	8%
Iron	0.8mg	17%
Calcium	19.5mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.1

Points
10

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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