4 C sweet potatoes, peeled
2 C acorn squash or pumpkin squash
3 T rosemary, fresh, chopped
½ t salt, or to taste
2 T olive oil, extra virgin
1 t garlic, 1 whole pod, chopped finely.
Chop sweet potatoes into 1 inch cubes.
Peel and chop squash/pumpkin into 1 inch cubes.
In a bowl, combine squash, potatoes, rosemary, salt, olive oil and garlic.
Spread mixture evenly, 1 layer thick, on a parchment paper lined baking pan. Bake for about 30-45 minutes at 400F till soft on the inside.
Per Serving (excluding unknown items): 157 Calories; 5 g Fat (28.0% calories from fat); 2g Protein; 27 g Carbohydrate; 4 g Dietary Fiber; 0 mg Cholesterol; 191 mg Sodium. Exchanges: 2 Grain (Starch); 1 Fat.