Recipes

INGREDIENTS:

• 3/4 lb small new potatoes, left unpeeled
• 1 small acorn squash, peeled and cut into 1/4-inch pieces
• 1 tsp fresh rosemary, chopped, divided
• 1/2 tsp sea salt, divided
• 1/2 tsp fresh ground black pepper, divided
• Olive oil cooking spray
• 4 tsp olive oil, divided
• 2 shallots, minced
• 2 cups broccoli, shredded
• 1/3 cup each red and green bell pepper, thinly sliced
• 2 tsp fresh lemon juice

INSTRUCTIONS:

1. Preheat oven to 425 F.  In a bowl, lightly toss potatoes and squash with 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper. Place on a baking sheet misted with cooking spray.  Drizzle with 2 tsp oil, tossing gently.  Bake for 25 minutes or until tender, stirring every 10 minutes.
2. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high. Saute shallots, broccoli and bell peppers for 1 minute.   Add potato-squash mixture and cook for 5 minutes or until heated. Sprinkle with lemon juice, remaining 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper and heat through.