Oven Roasted Squash

Makes 4 servings

2 Tbsp olive oil
2-3 Tbsp lemon pepper
1 Tbsp dried rosemary
1 lb small red potatoes, scrubbed,
cut into 1/2-inch dice
1 1/4 lbs squash: zucchini, small
pattypan, summer and/or
crookneck (use a combination if
possible), in 1-inch dice
1 large red onion, cut into 1-inch
chunks
 
1. Put oil, lemon pepper, rosemary
(crush first) and potatoes into
plastic bag. Shake well to coat.
2. Add squash to bag; shake again
to coat.
3. Spread vegetables on shallow
baking pan. Roast at 400 degrees
30 minutes. Increase oven
temperature to 450 degrees, stir
vegetables, and continue roasting
until brown, about 20 minutes.

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