1 acorn squash 1 pound potatoes 1 head broccoli (I used Romanesco broccoli) Preheat oven to 450 degrees. Halve the squash, peel. Scoop out the inside. Dice squash and potatoes into 1/2″ cubes. Cut the broccoli into florets. Drizzle with 1 tablespoon extra-virgin olive oil and sprinkle with sea salt and black pepper. Roast for […]
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