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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Potatoes and Butternut Squash with Cranberries Recipe

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This recipe for Roasted Potatoes and Butternut Squash with Cranberries is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butternut squash, peeled and diced
Roasting potatoes, unpeeled and diced
3 cloves of garlic, chopped
1 cup fresh cranberries, whole
3 sprigs fresh rosemary, chopped
Olive Oil
1 tsp brown sugar
Directions:
Directions:
Preheat oven to 450º. Put first 5 ingredients in a roasting pan and thoroughly coat with olive oil. Sprinkle the brown sugar on top. Roast in oven until potatoes have cooked through and brown sugar has caramelized. If you don't have rosemary, fresh sage is a good substitute.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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