- 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 32-25 minutes until golden brown.
