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Easy Roasted Potatoes and Squash Recipe

Easy Roasted Potatoes and Squash

Tender potatoes, caramelized butternut squash, and sweet onion roast together with olive oil, garlic, and thyme for a simple, flavorful dinner side dish. Finish with Parmesan, parsley, or balsamic vinegar if desired.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 lb Yukon Gold or russet potatoes, cut into 1-inch cubes
  • 1 1/2 lb Butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 medium Medium yellow onion, cut into wedges
Seasonings
  • 3 tbsp Olive oil
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
  • 1 tsp Dried thyme or Italian seasoning
  • 2 cloves Garlic cloves, minced
Optional Finishes
  • 2 tbsp Grated Parmesan
  • optional Chopped parsley or balsamic vinegar

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment if desired. Cut the potatoes, butternut squash, and onion into similarly sized pieces, then pat the potatoes dry.
  2. Add the vegetables to a large bowl and toss with olive oil, kosher salt, black pepper, thyme or Italian seasoning, and minced garlic. Coat the pieces thoroughly so the seasoning reaches every surface.
  3. Spread the vegetables across the baking sheet in a single layer, leaving space between the pieces. Use two baking sheets if the vegetables are crowded, since close-packed vegetables tend to steam instead of brown.
  4. Roast for 30–40 minutes, turning the vegetables once halfway through the cooking time. The potatoes are ready when browned and fork-tender, while the squash should show lightly caramelized edges.
  5. Remove the pan from the oven and finish with grated Parmesan, chopped parsley, or a small drizzle of balsamic vinegar if using. Serve hot while the edges are crisp and the centers are tender.

Notes

For zucchini or yellow squash, cut thicker 1-inch pieces and add them after the potatoes have roasted for about 15 minutes. Salt the softer squash lightly because it releases more water. Store leftovers refrigerated and reheat in a hot oven or skillet for the best texture.