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.

No additional tips available.

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

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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.

Garlic And Herb Roasted Potatoes And Squash

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