Sunday, October 30, 2011

Fall Side Dish: Roasted Squash and Potatoes

Roasted Squash (butternut and acorn) and Potatoes
Chuck and I were treated to a wonderful salmon dinner recently made by our friend, Nata. Our main attraction, the crusted salmon, was delicious but the roasted squash side dish ended up stealing the show. I happily cleaned my plate because not only was it hearty, but it was also incredibly healthy. You can help yourself to seconds, guilt-free.

This would be a great dish to bring to a Thanksgiving dinner.

Roasted Squash and Potatoes
Serves 4-6

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 cubes
1 butternut squash, peeled and cut into 2 inch cubes
1/3 cup extra virgin olive oil
1 tablespoon fresh rosemary (or 1 teaspoon dried)
1 tablespoon fresh thyme ( or 1 teaspoon dried)
1 1/2 teaspoons fresh oregano ( or 1/2 teaspoon dried)
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 425 degrees F.

2. Cover the bottom of a large baking sheet with aluminum foil.

3. Place the potatoes and squash on the baking sheet and toss with olive oil, rosemary, thyme, oregano, garlic, balsamic, and salt and pepper to coat well.

4. Roast the vegetables until tender, turning every 15 minutes for approximately 45-55 minutes.

5. The veggies should be tender on the inside and caramelized in on the outside. Adjust seasoning to taste and serve immediately.


  1. Hi Megan! It's Emily- Nicole's friend from high school. I know it's been a while since we met, but Nicole introduced me to your site. These veggies look delicious and perfectly caramelized. Looking back through your older posts, it sure seems like you two have a lot of fun foodie adventures! I've always thought about starting a food blog, but haven't been able to commit (yet), so awesome work on getting your own up and running. I look forward to reading more!

  2. Emily so good to hear from you! Glad you are enjoying our posts - you should totally start a cheese blog. I've been trying to make mozzarella and can't quite it right...need tips from the expert!