Roasted Potatoes and Butternut Squash with Olives and Capers<\/p>\n
<\/p>\n
1 large Yukon Gold potato, peeled and cut into 1-inch pieces<\/p>\n
1 small butternut squash (about 2 lb.\/900 g), peeled, seeded, and cut into 1-inch dice (to yield<\/p>\n
about 4 C.)<\/p>\n
2 cloves garlic, thinly sliced<\/p>\n
1\u00e2\u0081\u201e3 C. pitted small black olives, such as ni\u00c3\u00a7oise<\/p>\n
2 tsp. salted capers, rinsed well<\/p>\n
1 tsp. crushed coriander seeds<\/p>\n
3 T. (44 ml) extra-virgin olive oil<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
<\/p>\n
Position a rack in the center of the oven and heat the oven to 425\u00c2\u00b0F (220\u00c2\u00b0C).\u00c2\u00a0 In a large bowl, toss together the potato, squash, garlic, olives, capers, and coriander. Add the olive oil and mix well to combine. Season with 1\/4 tsp. of salt and a few grinds of pepper. Transfer to a 9 x 12-inch baking<\/p>\n
dish and bake in the oven, stirring occasionally, until the vegetables are tender and lightly browned, 55 minutes to 1 hour.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roasted Potatoes and Butternut Squash with Olives and Capers 1 large Yukon Gold potato, peeled and cut into 1-inch pieces 1 small butternut squash (about 2 lb.\/900 g), peeled, seeded, and cut into 1-inch dice (to yield about 4 C.) 2 cloves garlic, thinly sliced 1\u00e2\u0081\u201e3 C. pitted small black olives, such as ni\u00c3\u00a7oise 2 tsp. salted capers, rinsed well 1 tsp. crushed coriander seeds 3 T. (44 ml) extra-virgin olive oil Kosher salt and freshly ground black pepper…<\/p>\n