Slow Roasted Butternut Squash and Potatoes with Olive Oil and Lime
Try this delicious and healthy fall dish with butternut squash and potatoes is cooked with lime and olive oil and a touch of garlic.
Servings 6
Ingredients
- 1 pound butternut squash cut in 1 inch pieces
- 1 pound potatoes cut into 1 inch pieces
- ½ cup olive oil
- juice and zest from 1 lime
- 1 ½ tablespoons rosemary
- 3 garlic cloves sliced
- Salt and pepper to taste
Instructions
- Cut the potatoes and soak them in water for 20 minutes
- Peel the squash and cut.
- Preheat oven at 400 degrees Fahrenheit (200 Celsius)
- Sauté the potatoes in a large pan with 1 teaspoon olive oil for about 5 minutes
- In a large bowl, mix all the ingredients including the potatoes making sure everything is coated well.
- Put the mixture in a baking dish that is large enough so that it is in one layer
- Pour ¼ cup hot water in the corner of the pan tilting it so the water spread across the whole bottom of the baling dish.
- Cover with aluminum foil and roast for 20 minutes.
- Remove aluminum and lower the temperature to 320 (160) and roast for until potatoes are cooked at soft, for about 1 hour. Check the fluid levels while roasting and add a bit of hot water if needed.