Ingredients
1/2 lb sm red potatoes/quartered
2 T olive oil
1 Bay leaf
1/4 tsp dried thyme, crumbled
2 Garlic cloves/crushed
Salt & Pepper, to taste
2 lbs butternut squash, peeled/cut into 3/4 inch pieces (4 cups)
Fresh thyme sprigs for garnish, if desired
Toss potatoes with 1 T of oil, bay leaf, thyme, garlic, salt and pepper..
Spread in large oiled roasting pan ..Roast in the middle of a preheated 375° oven, shake pan every 5-10 minutes for 25 minutes.
In a bowl toss squash with the remaining 1 T of oil, salt and pepper and add it to the pan..
Roast the vegetables, shaking pan occasionally, for 10-20 minutes more, or until tender.
Discard bay leaf and garnish with thyme sprigs.
Calories: 172, Sodium: 176 mg, Fat: 9 g
Diabetic Exchanges: 1 Bread
