Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs
Adapted from That’s Some Good Cookin’
- 1 (3.5-4 pound) butternut squash, peeled and seeded
- 4 medium potatoes, rinsed and scrubbed (about 1 1/2 pounds)
- 1-2 small to medium sized onions
- 1 tablespoon fresh, minced rosemary (strip rosemary from stems prior to mincing)
- 1 tablespoon fresh, minced sage (strip sage from stems prior to mincing)
- 1 tablespoon fresh, minced thyme (do not include any stems that are woody)
- 1/4 cup extra virgin olive oil
- salt and pepper, to taste
- Preheat oven to 450-degrees F. Line two shallow baking pans (1-inch sides all around) with foil; set aside.
- Dice the butternut squash, potatoes, and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage, and thyme.
- Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between two pans in a single layer. Do not overcrowd the vegetables. Sprinkle with salt and pepper, to taste.
- Roast for about 20-25 minutes in the oven, rotating pans after ten minutes. The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork or wooden skewer. Do not overcook.