Fall means roasted veggies--what better then potatoes and squash!  Perfect as a side dish or for your next Meatless Monday!

Ingredients

• 1 pound butternut squash cut in 1 inch pieces
• 1 pound potatoes cut into 1 inch pieces
• ½ cup Rosemary Extra Virgin Olive Oil
• 1/4 cup of Meyer Lemon White Balsamic Vinegar
• 1 ½ tablespoons rosemary
• 3 garlic cloves sliced
• Salt and pepper to taste

Directions

1. Cut the potatoes and soak them in water for 20 minutes
2. Peel the squash and cut.
3. Preheat oven at 400 degrees Fahrenheit
4. Sauté the potatoes in a large pan with 1 teaspoon olive oil for about 5 minutes
5. In a large bowl, mix all the ingredients including the potatoes making sure everything is coated well.
6. Put the mixture in a baking dish that is large enough so that it is in one layer
7. Pour ¼ cup hot water in the corner of the pan tilting it so the water spread across the whole bottom of the baling dish.
8. Cover with aluminum foil and roast for 20 minutes
9. Lower the temperature to 320 (160) and roast for until potatoes are cooked at soft, for about 1 hour. Check the fluid levels while roasting and add a bit of hot water if needed.

Gluten Free, Vegan