How many servings does this recipe make?

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

What ingredients do I need for Rosemary-Roasted Potatoes, Butternut Squash, And Red Onion?

You need 7 ingredients. The key ingredients include: 1 pound small new or fingerling potatoes, cut in half lengthwise, 1 red onion, peeled and cut into 1/2-inch thick wedges (with some of the root attached at the base to hold the layers together), 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes, 4 tablespoons extra-virgin olive oil, and more.

Is Rosemary-Roasted Potatoes, Butternut Squash, And Red Onion suitable as vegetarian?

Yes, Rosemary-Roasted Potatoes, Butternut Squash, And Red Onion falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Rosemary-Roasted Potatoes, Butternut Squash, And Red Onion?

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

Rosemary-Roasted Potatoes, Butternut Squash, And Red Onion Recipe

Name: Rosemary-Roasted Potatoes, Butternut Squash, And Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small new or fingerling potatoes, cut in half lengthwise; 1 red onion, peeled and cut into 1/2-inch thick wedges (with some of the root attached at the base to hold the layers together); 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes; 4 tablespoons extra-virgin olive oil; 1 tablespoon fresh rosemary, chopped; 1 pinch kosher salt, plus more to taste; 1 pinch freshly ground black pepper, plus more to taste

Rosemary-Roasted Potatoes, Butternut Squash, And Red Onion – a delicious recipe with potatoes, red onion, butternut squash, extra-virgin olive oil, fresh rosemary, kosher salt. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 pound small new or fingerling potatoes, cut in half lengthwise
1 red onion, peeled and cut into 1/2-inch thick wedges (with some of the root attached at the base to hold the layers together)
1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes
4 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary, chopped
1 pinch kosher salt, plus more to taste
1 pinch freshly ground black pepper, plus more to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1056 kcal
Category
Vegetarian

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Rosemary-Roasted Potatoes, Butternut Squash, And Red Onion

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