Saturday, March 16, 2013

Pan Roasted Butternut Squash and New Potatoes

Looking for an easy side dish for your cold weather meals? Now this is as easy as it gets, yet is really delicious! Pan roasting the vegetables caramelizes the sugars in the squash and potatoes, while the garlic, olive oil and rosemary hits the savory notes.  Great with a roasted chicken or turkey, or a baked ham, they will surely please your family or friends.  Enjoy!


1 medium butternut squash, halved, peeled and cut into pieces
approx 20 red skinned “new” potatoes, halved
Extra virgin olive oil
Kosher salt
Fresh ground black pepper
Granulated garlic
Dried rosemary


Select potatoes that are about 1.5 inches in diameter.  Wash the potatoes and cut in half.  

Select a smaller butternut squash, as they are easier to handle and peel.  

Cut the butternut squash in half, scoop out the seeds.  Peel the outer skin and cut the squash into pieces.

Spread the potatoes and squash on a baking sheet.

Sprinkle with Kosher salt.

Grind some fresh black pepper over the vegetables.

Use dried rosemary leaves,

And crumble them over the vegetables.

Drizzle with extra virgin olive oil.

 Lightly season with granulated garlic.

Bake in a pre-heated 350 degree oven for 20 to 30 minutes, flipping with a spatula after 15 minutes.

Remove from the oven and let cool about 10 minutes.  Check for seasoning and enjoy!

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