Roast Potatoes And Squash

    1 lb Yellow potatoes;
         - peeled, cubed 1"
1 1/2 lb Winter squash;
         - peeled, cubed 1"
    2 tb Fresh rosemary
         Sea salt; to taste
         Pepper;
         - freshly ground, to taste

Preheat the oven to 400°F and soak the potatoes in cold water for
5 minutes to remove excess starch. Drain the potatoes.

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 & pepper. Roast for 30 minutes and then stir so that the
vegetables cook evenly. Continue roasting until well browned, about
30 minutes more and serve

Yield: 4 Servings