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Parmesan-Roasted Butternut Squash & Potatoes

See full recipe on: Food52



Ingredients

4 medium yukon gold potatoes, unpeeled and cut into 1-inch chunks (about 2 cups)
1 1/2 cup butternut squash, cute in 1-inch chunks
3 tablespoons olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 cup freshly grated parmesan cheese
1 teaspoon dried thyme

Nutrition 2 servings

Per Serving % Daily Value
Calories 601
Fat 28g 43%
Carbs 73g 24%
Protein 18g 36%
Fiber 9g 39%
Cholesterol 19mg 6%
Sodium 1,059mg 44%
     
Fat
Carbs
Protein

Preparation









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