HASH

INGREDIENTS:

3/4 lb small new potatoes, left unpeeled

1 small acorn squash, peeled and cut into 1/4-inch pieces

1 tsp fresh rosemary, chopped, divided

1/2 tsp sea salt, divided

1/2 tsp fresh ground black pepper, divided

Olive oil cooking spray

4 tsp olive oil, divided

2 shallots, minced

2 cups broccoli, shredded

1/3 cup each red and green bell pepper, thinly sliced

2 tsp fresh lemon juice

INSTRUCTIONS:

ONE: Preheat oven to 425 F.

TWO: In a bowl, lightly toss potatoes and squash with 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper. Place on a baking sheet misted with cooking spray. Drizzle with 2 tsp oil, tossing gently.

THREE: Bake for 25 minutes or until tender, stirring every 10 minutes.

FOUR: Heat remaining 2 tsp oil in a large nonstick skillet over medium-high. Saute shallots, broccoli and bell peppers for 1 minute. Add potato-squash mixture and cook for 5 minutes or until heated. Sprinkle with lemon juice, remaining 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper and heat through.