Garlic And Herb Roasted Potatoes And Squash Recipe

Name: Garlic And Herb Roasted Potatoes And Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs assorted small potatoes (such as fingerling, Yukon Gold or red Bliss, scrubbed); 1 acorn squash, peeled and cut into 1 1/2 inch chunks; 3 cups butternut squash, cut into 2 inch chunks; 1/3 cup extra virgin olive oil; 1 tablespoon fresh rosemary (or 1 tsp dried, crumbled); 1 tablespoon fresh thyme (or 1 tsp dried, crumbled); 1 1/2 teaspoons fresh oregano (or 1/2 tsp dried, crumbled); 3 cloves garlic, peeled and roughly chopped; 1 1/2 tablespoons balsamic vinegar; 1 teaspoon salt; 3/4 teaspoon fresh ground black pepper

Servings: persons

2 1/2 lbs assorted small potatoes (such as fingerling, Yukon Gold or red Bliss, scrubbed)
1 acorn squash, peeled and cut into 1 1/2 inch chunks
3 cups butternut squash, cut into 2 inch chunks
1/3 cup extra virgin olive oil
1 tablespoon fresh rosemary (or 1 tsp dried, crumbled)
1 tablespoon fresh thyme (or 1 tsp dried, crumbled)
1 1/2 teaspoons fresh oregano (or 1/2 tsp dried, crumbled)
3 cloves garlic, peeled and roughly chopped
1 1/2 tablespoons balsamic vinegar
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

1
Preheat the oven to 425F.
2
Cover the bottom of a large baking sheet with aluminum foil.
3
Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
4
Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
5
Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
6
The veggies should be tender on the inside and caramelized in places on the outside.
7
Adjust seasoning to taste.
8
Serve immediately.

1656

kcal

Calories

158

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 lbs assorted small potatoes (such as fingerling, Yukon Gold or red Bliss, scrubbed), 1 acorn squash, peeled and cut into 1 1/2 inch chunks, 3 cups butternut squash, cut into 2 inch chunks, 1/3 cup extra virgin olive oil, and more.

Yes, Garlic And Herb Roasted Potatoes And Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic And Herb Roasted Potatoes And Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions