Description
This Potato and Winter Squash recipe is a simple, hearty, and versatile dish featuring roasted potatoes and sweet winter squash. Crispy on the edges, tender inside, and packed with flavor, it’s naturally gluten-free, vegan, and perfect as a side or main component for any meal.
Ingredients
1 large russet potato, peeled and cubed
1 medium butternut or acorn squash, peeled, seeded, and cubed
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, chopped (optional for garnish)
Instructions
1. Preheat oven to 425°F (220°C). Peel and cube potato and squash into 1-inch chunks.
2. In a large bowl, toss potato and squash with olive oil, garlic, smoked paprika, thyme, salt, and pepper until evenly coated.
3. Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are golden brown and crispy.
4. Remove from oven and let rest 1 minute. Garnish with fresh parsley if desired. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze up to 3 months.
Cut vegetables into uniform 1-inch chunks for even cooking.
Ensure sufficient oil to achieve crisp edges.
Peel butternut squash, but acorn or delicata squash skin is optional.
Variations: swap smoked paprika for curry powder or Italian seasoning, add grated Parmesan, or toss with chickpeas for protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegan, Roasted Vegetables
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg