Potato and Squash Side Dish
Elevate your dinner table with this hearty and flavorful Potato and Squash Side Dish, a perfect combination of golden Yukon potatoes and sweet, nutty butternut squash. Roasted to perfection with olive oil, fresh rosemary, garlic, and a touch of smoky paprika, this dish delivers a crispy, caramelized texture with tender, herb-infused centers. Ready in just 50 minutes, this easy side pairs beautifully with everything from roast chicken to grilled fish. For an irresistible upgrade, a sprinkle of Parmesan cheese in the final minutes of roasting adds a savory, golden crust. Whether for holidays or weeknight dinners, this crowd-pleaser is as nutritious as it is delicious. Keywords: potato and squash side dish, roasted vegetables, easy side dish, healthy recipes for dinner, holiday side dish.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 medium Butternut squash
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 1 tablespoon Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Rinse the Yukon Gold potatoes and pat them dry. Cut them into 1-inch cubes. Peel the butternut squash, remove the seeds, and cut the flesh into 1-inch cubes as well.
Place the potato and squash cubes into a large mixing bowl. Drizzle with olive oil, and toss to coat evenly.
Mince the garlic cloves and finely chop the fresh rosemary. Add the garlic, rosemary, salt, black pepper, and paprika to the bowl with the potatoes and squash. Mix well to ensure all the pieces are seasoned.
Spread the seasoned potato and squash cubes in a single layer on the prepared baking sheet, making sure they are not overcrowded for even roasting.
Roast in the preheated oven for 20 minutes. Remove the baking sheet and flip the pieces with a spatula to ensure even browning. Return to the oven and roast for an additional 15 minutes, or until the potatoes and squash are tender and golden brown on the edges.
Optional: Sprinkle grated Parmesan cheese over the roasted vegetables during the last 5 minutes of cooking for a cheesy crust.
Remove from the oven and transfer to a serving dish. Garnish with additional rosemary if desired and serve warm.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 4.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1185 mg | 25% | |
*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.
