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.

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.

Serves 6.

  • 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

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