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LOCATION: Recipes >> Vegetables >> Roasted Squash 01

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Oven Roasted Squash

2 Tablespoons olive oil
2-3 Tablespoons lemon pepper seasoning
1 Tablespoon dried rosemary, well crumbled
1 pound small red potatoes, unpeeled
1 1/4 pounds zucchini, small pattypan, summer and/or crookneck squash
1 large red onion, cut into 1-inch chunks

Preheat oven to 400 degrees. Pour oil and seasonings into a plastic
bag. Add raw, unpeeled potatoes, cut into chunks the size of
extra-large ripe olives, followed by squash cubed twice as large
as the potatoes along with onion chunks. Coat vegetables with oil
and herbs. Spread in flat baking pan about 12-inch X 8-inch and
roast uncovered at 400 degrees for 30 minutes. Increase oven
temperature to 450 degrees, stir vegetables again to assure uniform
cooking, and continue roasting until brown (this will take about
20 minutes longer). Makes 4 servings.

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