Best Roast Potatoes And Squash Recipes

ROAST POTATOES AND SQUASH

Roast Potatoes And Squash image

Provided by Molly O'Neill

Time 1h10m

Yield Four servings

Number Of Ingredients 5

Ingredients

1 pound of yellow-flesh potatoes, peeled and cut into 1-inch cubes
1 1/2 pounds winter squash, such as Hubbard or butternut, peeled and cut into 1-inch cubes
1/2 cup extra-virgin olive oil
2 tablespoons fresh rosemary
Sea salt and freshly ground pepper to taste

Steps:

Preheat the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 23 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 726 milligrams, Sugar 5 grams

APPLE PORK ROAST WITH SWEET POTATOES, CARROTS, APPLES, AND SQUASH

APPLE PORK ROAST WITH SWEET POTATOES, CARROTS, APPLES, AND SQUASH image

Categories Pork

Yield 12-14 people

Number Of Ingredients 11

Ingredients

1 medium or large bone-in pork picnic roast
1 gallon jug spiced apple cider
2-4 teaspoons ground cinnamon (to taste)
2 long cinnamon sticks, broken in half
1/2 teaspoon ground cloves (to taste)
1/2 teaspoon ground nutmeg (to taste)
1 cup dark brown sugar
3-4 sweet potatoes, well peeled, sliced into 1 inch thick rounds
1/2 large bag of baby carrots (the pre-cut, peeled kind)
5-6 Granny Smith apples, peeled, cored, and sliced into 6 pieces each
1-2 large yellow squash or 1 med butternut squash cut into large chunks (whichever you prefer)

Steps:

Preheat oven to 375F. Put roast in large roasting pan, fat side up. Pour apple cider into pan until pan is nearly full. About a quarter inch of roast should be above the cider. Then sprinkle roast liberally with ground cinnamon, cloves, and nutmeg, to taste. Drop the cinnamon stick pieces into the cider around the roast. Then make a thick layer of brown sugar on top of the roast. Cover. Cook in oven for approximately 4 hours. Remove carefully from oven, and uncover. Add sweet potato chunks, and baby carrots. You may have to remove some juices to be able to add potatoes and carrots. Be sure to leave some room for other ingredients to be added later. Cover. Return to oven for one hour. Remove from oven, uncover. Add apples, and squash. Once again, you will probably have to remove juices to fit in apples and squash. By this time, ingredients will be packed pretty tight around roast. Recover, return to oven. Cook for one more hour. Remove from oven. Allow to cool a little, and serve.