Roasted potatoes and butternut squash
Roasted potatoes and butternut squash

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, roasted potatoes and butternut squash. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted butternut squash with garlic is a quick and easy side dish ready in less than an hour for a weeknight or a holiday gathering. Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.

Roasted potatoes and butternut squash is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Roasted potatoes and butternut squash is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have roasted potatoes and butternut squash using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Roasted potatoes and butternut squash:
  1. Get 1 cubed butternut squash
  2. Make ready 2 medium cubed russet potatoes
  3. Take 2 tbsp olive oil
  4. Get 1/4 cup chopped fresh parsley
  5. Get 1 tbsp Minced garlic
  6. Take salt
  7. Take pepper
  8. Prepare onion powder
  9. Prepare Dried rosemary

Roasted Sweet Potato and Butternut Squash SaladBetter Homes and Gardens. Honey-roasted Sweet Potato and Squash with Halloumi and Basil OilSuperGolden Bakes. I roasted the vegetables in the oven to bring out their best flavors. Then I threw everything in a pot with an onion, garlic, vegetable broth, and spices.

Instructions to make Roasted potatoes and butternut squash:
  1. Preheat oven to 400°
  2. Combine potatoes and squash in bowl and add the oil, herbs, seasonings. Mix well.
  3. Spray large casserole dish ( I usually use 2) with cooking spray and pour in mixture.
  4. Bake for 20 mins and then remove and stir veggies. Bake for another 10-15 minutes until desired consistency. You are going for tender but not mushy.
  5. You can broil when you are done roasting to achieve a nice, golden color and slight crisp if desired but it's not necessary.

I roasted the vegetables in the oven to bring out their best flavors. Then I threw everything in a pot with an onion, garlic, vegetable broth, and spices. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all. Here's the problem with roasting vegetables such as potatoes and butternut squash in the oven - they contain a lot of moisture, and the first thing In fact, when I roast the butternut squash by itself, that's just what I do.

So that’s going to wrap this up with this exceptional food roasted potatoes and butternut squash recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!