Garlic and Herb Roasted Potatoes and Squash
Transform your next side dish into a showstopper with this Garlic and Herb Roasted Potatoes and Squash recipe! Featuring tender Yukon Gold potatoes and naturally sweet butternut squash, this easy-to-make dish is elevated by the aromatic blend of fresh rosemary, thyme, and garlic. Gently coated in olive oil and perfectly roasted to golden, crispy perfection, every bite bursts with flavor. Ready in under an hour with minimal prep work, this recipe is perfect for weeknight dinners, holiday spreads, or any time you crave a hearty, wholesome side. Serve it warm, garnish with extra herbs, and watch it disappear from the table. Perfectly versatile, gluten-free, and naturally vegan, this roasted vegetable medley is a celebration of simple, fresh ingredients!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 small Butternut squash
- 3 tablespoons Olive oil
- 4 cloves Garlic
- 1 tablespoon Fresh rosemary
- 1 tablespoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and scrub the Yukon Gold potatoes. Cut them into 1-inch cubes, leaving the skin on.
Peel and seed the butternut squash. Cut it into 1-inch cubes to match the size of the potato cubes.
Peel the garlic cloves and mince them finely. If preferred, you can also crush them with a garlic press.
In a large mixing bowl, combine the potato and squash cubes. Drizzle the olive oil over the vegetables and toss to coat evenly.
Add the minced garlic, fresh rosemary, fresh thyme, salt, and black pepper to the bowl. Mix well until the vegetables are thoroughly coated with herbs and seasoning.
Spread the potato and squash mixture evenly across the prepared baking sheet. Ensure the pieces are in a single layer to promote even roasting.
Place the baking sheet in the preheated oven and roast the vegetables for 20 minutes.
After 20 minutes, remove the baking sheet and use a spatula to gently flip the potatoes and squash to ensure even cooking. Return the sheet to the oven for an additional 15-20 minutes or until the potatoes are golden and crispy, and the squash is tender.
Remove the baking sheet from the oven and let the roasted potatoes and squash cool for 2-3 minutes. Transfer to a serving dish, garnish with extra herbs if desired, and enjoy!
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2446 mg | 106% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 19.4 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 5412 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
