Easiest Way to Cook Perfect Roasted potatoes and butternut squash

Roasted potatoes and butternut squash. Place butternut squash, potatoes and onion in foil-lined pan. Sweet and savory sweet potatoes and squash make this warm salad a perfect side dish. All Reviews for Balsamic Roasted Sweet Potatoes and Butternut Squash.

Make it any night of the week for a vegetarian staple! Roasted butternut squash - crispy on the outside, soft and buttery on the inside - is the perfect alternative to potatoes. Serve the roasted butternut squash immediately. You can cook Roasted potatoes and butternut squash using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Roasted potatoes and butternut squash

1. It's 1 of cubed butternut squash.
2. You need 2 of medium cubed russet potatoes.
3. Prepare 2 tbsp of olive oil.
4. You need 1/4 cup of chopped fresh parsley.
5. Prepare 1 tbsp of Minced garlic.
6. You need of salt.
7. It's of pepper.
8. You need of onion powder.
9. Prepare of Dried rosemary.

Gently reheat them in the microwave before serving. 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.

Roasted potatoes and butternut squash instructions

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..

Drizzle with olive oil and toss the veggies to make sure they are all. For a simple roasted butternut squash you don't need much. Toss it in some olive oil with salt, pepper, and chilli flakes for a little kick. Spread out your squash on a baking tray and try not to overcrowd the squash. A crowded pan will keep the squash from roasting and getting the golden.