Roasted Squash and Potatoes: Autumn Delight

Roasted Squash and Potatoes: Autumn Delight

45 mins
easy
4 servings

A simple yet flavorful roasted squash and potato dish perfect for a weeknight meal or a special occasion. This recipe is easy to customize and packed with seasonal goodness.

Fall RecipesRoasted Vegetables

Equipment Needed

  • Baking sheet
  • Large bowl

Ingredients

  • 500.00 gButternut Squash(Medium-sized, peeled and cubed)
  • 500.00 gPotatoes(Russet or Yukon Gold, peeled and cubed)
  • 2.00 tbspOlive Oil(For drizzling)
  • 1.00 tspRosemary(Freshly chopped)
  • 1.00 tspSalt(To taste)
  • 0.50 tspBlack Pepper(To taste)

Instructions

1

Preheat oven to 400°F (200°C).

Estimated time: 5 minutes

2

Prepare the squash by halving, deseeded, and cubed.

Estimated time: 5 minutes

3

Prepare the potatoes by peeling and cubing.

Estimated time: 5 minutes

4

Toss the squash and potatoes with olive oil, rosemary, salt, and pepper in a large bowl.

Estimated time: 5 minutes

5

Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

Estimated time: 2 minutes

6

Roast for 25-30 minutes, or until tender and slightly browned.

Estimated time: 25 minutes

7

Serve hot as a side dish.

Estimated time: 2 minutes

8

Optional: Drizzle with extra virgin olive oil before serving.

Estimated time: 1 minutes

9

Pair with your favorite protein for a complete meal.

Estimated time: 1 minutes

10

Enjoy!

Estimated time: 1 minutes