**Daniel Fast Worthy
I already love the combination of roasted green beans and potatoes. The butternut squash adds an amazing sweetness to the dish. Right now with butternut squash in season, being so rich and creamy, it is the perfect compliment to this dish!
Ingredients:
4 medium red potatoes, cubed
1/2 lb fresh green beans, halved
1/2 medium butternut squash, cubed
Sea Salt
Olive oil
1/2 tsp minced garlic
1/2 tsp southwestern seasoning (chili powder, cumin, paprika), optional
Preheat oven 400 degrees. Combine potatoes, green beans, and butternut squash on a sheet pan. Drizzle with olive oil, add sea salt, garlic and southwestern seasoning and blend well. Cook for 20 minutes or until the potatoes and squash are fork tender. Enjoy!
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