When you are in a hurry or you need more time for your hobbies like crocheting it’s always great to have an easy, great tasting dish to make.This recipe is especially great for fall because it includes squash.If I ask my husband: “do you want some squash?”, he would say: “are you nuts?”If I don’t even mention the squash and serve him this dish for dinner – he loves it!
Red Potato and Squash Medley
Recipe and copyright by Maggie Weldon
Skill: Super Quick and Easy
Ingredients
Red Potatoes – 1 pound
Yellow Squash – 1 pound
Zucchini Squash – 1 pound
Olive Oil
Dried Basil
Salt & Pepper
Preheat oven to 400 degrees.Wash and cut all vegetables in 1-1/2 inch to 2 inch chunks.Put all the veggies in a large oblong baking dish.Coat all veggies olive oil. Sprinkle generously with basil and then salt and pepper to taste.Cook for about 15 minutes.Check the squash.It should be done after 15 minutes.Be sure not to over cook. All the veggies taste better a little crunchy. The potatoes take longer to cook. Remove the squash and place into a small bowl.Finish cooking the potatoes for another 10-15 minutes. Remove pan from oven and through squash back in with the potatoes.This recipe is so easy and delicious!
Recipes makes about 4-5 servings.
I hope you enjoy this recipe as much as we do.
Maggie
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