Try this Greenling Herb Roasted Potatoes and Squash recipe, or contribute your own.Suggest a better description
Preheat overn to 375 degrees. While the oven heats, melt the butter and chop the rosemary or dill into tiny pieces. Cut the squash and potatoes into bite sized chunks and spread out over a cookie sheet. Drizzle with the butter, herbs, salt and pepper and cook for 40 minutes or until tender. Remove from oven and drizzle with citrus juice.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (77%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 22.9mg||7 %|
|Sodium 65.5mg||2 %|
|Potassium 322.4mg||8 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 4.1g|
|Protein 1.8g||3 %|
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Calories per serving: 105
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