Chunky russet, yam and butternut squash medley
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Idaho russet potato, peeled cut into 1-inch cubes |
| 1 | large | California jewel yam, peeled cut into 1-inch cubes |
| ½ | small | Butternut squash, peeled cut into 1-inch cubes |
| 3 | tablespoons | Roasted garlic olive oil |
| 2 | tablespoons | Sage, chopped |
| 3 | Garlic clove(s), minced | |
| 1 | pinch | Sea salt |
| 1 | pinch | Cracked black pepper |
Directions
Toss together all ingredients in a medium bowl and vegetables are coated with oil.
Saut‚ mixture over medium heat in a non-stick frying pan until tender and lightly crisp, about 20 minutes.
Fresh Fields Fall 1995
Submitted By DIANE LAZARUS On 09-29-95
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