Roasted Squash and Potatoes

Roasted Acorn Squash and Potatoes

Let’s start with the acorn squash. Super easy. Cut in half, scoop out seeds, cook face down. Potatoes and sweet potatoes, cut into cubes and mix together. Add some pink Himalayan Salt, pepper, and a couple of herbs. This one I did was dill and basil. Mix it all together so everything is coated evenly. Put in pan. I lined this with parchment paper (not aluminum. Aluminum is so bad for you!)
Bake at 375 until done. About 30 to 40 minutes.