Roast Potatoes and Squash

1 pound of yellow-flesh potatoes, peeled
and cut into 1-inch cubes
1 1/2 pounds of winter squash, like Hubbard
or butternut, peeled and cut into 1-inch cubes
2 tablespoons fresh rosemary
Sea salt and fresly ground pepper to taste

1) Preheat the oven to 400 degrees and soak the potatoes in
cold water for 5 minutes to remove excess starch. Drain the
potatoes.

2) Spray a nonstick roasting pan with PAM. Place the potatoes
and the squash in one layer in the pan. Sprinkle with
rosemary and season with salt and pepper. Roast for 30 minutes
and then stir so that the vegetables cook evenly. Continue
roasting until well browned, about 30 more minutes, and serve

Makes: 4 servings.