
Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs
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.
Roasted Potatoes with Tomatoes, Basil, and Garlic
Roasted Potatoes with Tomatoes, Basil, and Garlic
Adapted from All Recipes
- 2 pounds red potatoes, chopped
- 1 1/2 cups chopped fresh tomatoes
- 3/4 cup fresh basil, chopped
- 3 cloves garlic, pressed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon chopped fresh rosemary
- Preheat oven to 400 degrees F (200 degrees C).
- In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
- Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.