Roasted Squash, Potatoes, and Onions

Roasted Squash, Potatoes, and Onions

Accompany your meals with the perfect trio!

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 3 tsp oil
  • salt
  • black pepper
  • 3 tsp mexican spice blend
  • 1 delicata squash
  • 12 oz potato
  • 1 onion
  • Step 1

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/4-inch pieces. Medium dice the potatoes. Halve and peel the onion; cut into 2-inch-wide wedges, keeping the layers intact. Place the prepared vegetables on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Step 1

    Remove from the oven.

    Step 2

    Arrange in an even layer. Place in oven.

    Step 3

    Place an oven rack in the center of the oven; set temperature to 450°F.

    Step 4

    Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat.

  • 1 tbsp oil
  • salt
  • black pepper
  • 1 tbsp mexican spice blend
  • Step 5

    Place the prepared vegetables on a sheet pan.

  • 1 delicata squash
  • 0.75 lb potato
  • 1 onion
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