Roasted Potatoes and Butternut Squash
I love butternut squash and cook it a lot. One of my favorite ways to use it is this soup, but when my friend suggested I try this recipe, I knew I would enjoy it, and now it is one of my family’s favorites. The only thing I added was sliced onions. Only three ingredients, plus salt and black pepper- yummy! I made it for company as well, and every time it was a hit. The sweetness of the butternut squash really complements the earthiness of the potatoes, and onions just tie everything together into harmonious deliciousness.
You can buy the squash already pre-cut, which will make your job so much easier. There are no set proportions for this dish, I like equal parts of potatoes and squash, but you can add more of one or the other, depending on your taste and preference.
Here is what you need for this recipe:
Small onion, sliced
salt and cracked black pepper, to taste
1-2 Tbs chopped parsley, optional
How to make it:
Preheat oven to 425 F. Peel the butternut squash and cut it into small pieces.
Peel and cut potatoes into similarly sized pieces. Add potatoes, sliced onion, salt, pepper and oil to the squash, and mix everything together.
Arrange on a cookie sheet .
Bake at 425 F for 15 minutes. Stir and bake for another 10-15 minutes.
Sprinkle with parsley, serve and enjoy!