Roasted butternut squash purple potatoes

I was never really a fan of butternut squash until I realized you can make it in savory dishes. My first real attempt in using butternut squash was my melt in your mouth butternut squash risotto. This is where I realized that there was a whole new world out there, where butternut squash could be used, and liked. I had some little purple potatoes lying around and thought they would make a beautiful combo with my butternut squash.  I added a bunch of garlic, a dash of fresh sage, a pinch of rosemary, and I was on my way to roasted butternut squash and potato delight.  This paired nicely with rice and beans. I combined this with some Belizean dirty rice I had made the day before and baked tofu.  All the flavors worked really well with each other.

Ingredients

• 2 cups of butternut squash, cubed
• 1 cup of rose creamer potatoes, cubed
• 1 cup of purple potatoes, cubed
• 1 red potato, cubed
• 4 garlic cloves, minced
• 2 fresh sage leaves, minced
• Pinch of fresh rosemary, minced
• Sea salt
• Olive oil

Directions

1. Preheat oven to 350 degrees
2. Mix all ingredients together with a generous drizzle of olive oil
3. Pour into a baking pan and roast for 35 minutes
4. Turn up temperature to 400 degrees and roast for another 20 minutes (occasionally stirring)
5. Done when tender and lightly browned on top