Roasted Squash Potatoes Shallots Herbs
Transform your side dish game with this vibrant and hearty recipe for Roasted Squash, Potatoes, Shallots, and Herbs. Perfectly caramelized butternut squash and Yukon gold potatoes pair beautifully with tender shallots, all infused with the earthy, aromatic flavors of fresh rosemary and thyme. A drizzle of extra virgin olive oil and a touch of garlic elevate the dish, while roasting at high heat creates irresistibly crispy edges. Ready in under an hour, this gluten-free, vegan-friendly side is as versatile as it is delicious—ideal for weeknight dinners, holiday feasts, or meal prep. Serve it warm and let the comforting flavors steal the spotlight!
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 4 medium-sized Yukon gold potatoes
- 6 whole shallots
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 3 tablespoons extra virgin olive oil
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 4 whole garlic cloves
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Peel and deseed the butternut squash, then cut it into 1-inch cubes. Place the cubes in a large mixing bowl.
Wash and dry the Yukon gold potatoes. Leave the skin on for added texture, then cut them into 1-inch cubes similar to the squash. Add them to the same bowl.
Peel the shallots and cut them lengthwise into halves or quarters, depending on their size, ensuring the pieces are roughly uniform. Add them to the bowl with the squash and potatoes.
In a small mixing bowl, whisk together the olive oil, chopped rosemary, chopped thyme, salt, and pepper until well combined.
Pour the herb and oil mixture over the vegetables and shallots. Toss everything together until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd them to ensure even roasting.
Smash the garlic cloves with the flat side of a knife to slightly break them but leave the skins on. Tuck these between the vegetables on the baking sheet to infuse flavor as they roast.
Place the baking sheet in the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet and use a spatula to gently turn the vegetables to promote even browning.
Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the squash and potatoes are tender and caramelized on the edges.
Remove the tray from the oven and discard the garlic skins. Taste and add additional salt and pepper if needed.
Transfer the roasted vegetables to a serving platter and garnish with extra fresh rosemary or thyme sprigs if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3646 mg | 159% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 33.0 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5953 mg | 127% | |
*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.
