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Warm Winter Salad Recipe With Roasted Butternut Squash And Baby Potatoes

66 faves
Nutrition per serving    (USDA % daily values)
CAL
182
FAT
2%
CHOL
0%
SOD
1%

Comments

Yummy November supper!
Carol Mathias   •  12 Nov   •  Report
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Ingredients for 4 servings

2 lb tiny young potatoes or very small fingerlings

Olive Oil

1 tsp Garlic, Minced

1 x Thyme

salt and fresh ground pepper to taste

Half a banana or butternut squash, peeled and cubed

A drizzle of olive oil

A drizzle of balsamic vinegar

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