Name: Oven Roasted Squash
Cook time: 30 min
Ingredients: 2 tablespoon olive oil; 2-3 tablespoons lemon pepper seasoning; 1 tablespoon dried rosemary, well crumbled; 1 pound small red potatoes, unpeeled; 1 1/4 pound zucchini, small pattypan, summer and/or crookneck squash; 1 large red onion, cut into 1-inch chunks

Oven Roasted Squash

This hearty oven roasted squash dish is a year-round favorite but can also be made on the grill during those grilling months. If you're more of a zucchini fan, you can also substitute zucchini for squash for a nice zucchini recipe.

Cooking Time30 min

Ingredients

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 pound zucchini, small pattypan, summer and/or crookneck squash
1 large red onion, cut into 1-inch chunks

Instructions

Preheat oven to 400 degrees.
Pour oil and seasonings into a plastic bag and add raw, unpeeled potatoes.
Cut potatoes 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).