Maggie Monday: Roasted Butternut Squash and Potatoes

Harvest time means beautiful squash and potatoes. The combination is carb-tastic! Here’s Maggie with her take…

We were given a Butternut Squash from #2 son’s CSA. I needed a side dish for a family dinner, so decided to dice it up with potatoes and onions and roast away.

It was awesome- really livened up the normal roasted rosemary potatoes that we have all the time. This couldn’t be easier, and can go in the oven with whatever else you might be preparing.

Everyone gobbled this up, and the small bit of leftovers were even better the next day. Go roast some fiber!

IMG_2563 - Featured Size

Roasted Butternut Squash and Potatoes

What you need:


1 Butternut squash, peeled, seeded and cubed

4 medium potatoes, cubed

1 medium onion, chopped

3 Tbs Olive oil

2 cloves minced garlic

2 Tbs Rosemary

Salt and pepper to taste


What you do:

Preheat oven to 400°. Place diced squash, potatoes and onion in a large bowl. Toss with olive oil. Add garlic, rosemary, salt and pepper. Place in a shallow baking dish, or pan, large enough that the vegetables are spread out, Roast until squash and potatoes are tender and lightly browned.


Tags: , , , , , , , , , , , , , ,

Categories: Baking3, Guest-Maggie, kosher, Sidedish2, vegan, Vegetable4, Vegetarian

Author:The Ranting Chef

Check out the best recipes at

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: