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

Ingredients
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

Directions

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.