Roast Potatoes, Butternut Squash, Peppers And Onions


1 butternut squash, peeled and cubed

3 medium potatoes, cubed

1 medium onion, cubed

1 sweet pepper, cubed

1/4 cup extra virgin olive oil

1 tablespoon sea salt

1/4 teaspoon black pepper

1 tablespoon dried parsley (or your favorite herb)


Preheat the oven to 450 degrees. Toss all the ingredients together in a large bowl, making sure everything has been evenly coated. 

Spread the veggies in an even layer on a large baking sheet, and roast in the oven for 30 minutes. Half-way through, use a large spoon to toss everything around on the pan to ensure even cooking.

Serves 4-6.

(a)Musing Foodie - September 2011 -