Roasted Potatoes and Butternut Squash

Total time: 40 minutes
    In the winter I do these in the oven; in summer on the grill. Either way, roasted/grilled vegetables are delicious, and, cooked with a minimum of fat, very healthy.

 Ingredients:

• 10oz (300gr) butternut squash,  about 2 cups
• 2 medium potatoes  about 12oz (360gr) total  
• 1 tbs olive oil
• 1 tsp white Balsamic vinegar
• 1/4 tsp sea salt

 Instructions:

• Cut the squash into large bite-size chunks (1 X .5 X .5",  2.5 X 1 X 1 cm).  
• Slice potatoes in half the long way, then in half again; then slice in half or thirds the short way.
• Mix salt, oil and vinegar in a bowl. 
• Add squash, potatoes, and toss well to coat. 
• Spread vegetables on a baking sheet and roast for 30 minutes, 400F (200C). 

Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for chunks and smaller pieces.