Roasted Squash with Potatoes and Garlic

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Roasted Squash with Potatoes and Garlic

Recipe Summary

Preparation time: 1 hour

Number of servings: 8


    • 1 unpeeled acorn squash, washed, halved, seeded, and cut into 12 equal pieces (may be peeled if desired)
    • 4 medium butter potatoes (about 2 lbs), unpeeled, washed and quartered
    • 4 cloves garlic, peeled and crushed
    • 3 Tbsp olive oil
    • salt and pepper to taste
    • 1 large sprig rosemary


Preheat oven to 425 degrees F.

Combine squash, potatoes, and garlic in 9x13-inch shallow baking pan. Drizzle with oil. Salt and pepper to taste. Top with rosemary sprig.

Bake 45 to 50 minutes, turning once after vegetables are browned on one side.

Nutrition Facts
Roasted Squash with Potatoes and Garlic 
Serving Size 1/8 of recipe
Amount Per Serving 
Calories 180 Calories from Fat 50
% Daily Value (DV)* 
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrates 30g 10%
Dietary Fiber 3g 12%
Sugars 3g
Protein 3g  
Vitamin A 4%
Vitamin C 30%
Calcium 4%
Iron 10%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 1
Meat 0
Fruit 0
Vegetable 1
Milk 0
Fat 1
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.