1 pound of yellow-flesh potatoes, peeled
         and cut into 1-inch cubes
 1 1/2 pounds of winter squash, like Hubbard
         or butternut, peeled and cut into 1-inch cubes
 2 tablespoons fresh rosemary
 Sea salt and fresly ground pepper to taste
 
 1) Preheat the oven to 400 degrees and soak the potatoes in
 cold water for 5 minutes to remove excess starch.  Drain the 
 potatoes.
 
 2) Spray a nonstick roasting pan with PAM.  Place the potatoes
 and the squash in one layer in the pan.  Sprinkle with 
 rosemary and season with salt and pepper.  Roast for 30 minutes
 and then stir so that the vegetables cook evenly.  Continue
 roasting until well browned, about 30 more minutes, and serve
 
 Makes: 4 servings.

Plain Text Version of This Recipe for Printing or Saving