Roasted Butternut Squash and Potatoes

By Nikki Sheriff

Roasted Butternut Squash and Potatoes
Ingredients
  • 1 large butternut squash, peeled and cut in 1 inch pieces

  • 5 large red potatoes

  • 1 medium red onion

  • 1 TBSP fresh finely chopped rosemary

  • 1 TBSP fresh finely chopped sage

  • 1 TBSP fresh finely chopped thyme

  • 1/4 cup olive oil

  • Salt and pepper to taste

Directions
  1. Preheat oven to 400 degrees F.

  2. Line a baking sheet with foil.

  3. Toss all ingredients together and spread on the foil lined baking sheet.

  4. Bake 20-25 minutes, tossing every 10 minutes, until squash and potatoes are soft and golden brown.


Nutritional Facts

Servings
14
For 1/14 the recipe
Calories 100
Saturated Fat 0g
Sodium 57mg
Carbohydrates 15g
Dietary Fiber 2g
Protein 1g

vegetables side dish butternut squash red potatoes dinner

1 reply

redorangedog
redorangedog 2016-12-03 15:24:09 -0600 Report

Great for the veggies. Love everything about Butternut squash. Would use canola spray oil. Olive oil has a low boiling point and tends to burn.