Roasted Butternut Squash and Potatoes

Enjoy this roasted butternut squash and potatoes sprinkled with salt and pepper that’s ready in an hour – perfect for a side dish.

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  • prep time 10 min
  • total time 60 min
  • ingredients 6
  • servings 4
 

Ingredients

1
(1-lb.) butternut squash, peeled, cut into 1-inch cubes (about 3 cups)
3/4
lb. red potatoes, cut into 1-inch cubes (about 2 1/4 cups)
1/2
medium red onion, cut into 1-inch pieces
1
tablespoon olive oil
1/2
teaspoon salt
1/4
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line 15x10x1-inch baking pan with foil. Place butternut squash, potatoes and onion in foil-lined pan. Drizzle with oil; toss gently.
  • 2 Bake at 375°F. for 20 minutes. Stir vegetables; bake an additional 30 minutes or until browned and tender. Sprinkle with salt and pepper.
  • 1 Heat oven to 375°F. Line 15x10x1-inch baking pan with foil. Place butternut squash, potatoes and onion in foil-lined pan. Drizzle with oil; toss gently.
  • 2 Bake at 375°F. for 20 minutes. Stir vegetables; bake an additional 30 minutes or until browned and tender. Sprinkle with salt and pepper.

EXPERT TIPS

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Expert Tips

Yellow or white onion can be used in place of the red onion in this recipe.

To reduce the fat in each serving of these potatoes by about 4 grams, lightly spray the squash, potatoes and onions with olive oil-flavored nonstick cooking spray instead of tossing them with oil. Squash is an excellent source of the antioxidant vitamin A.

For additional flavor and variety, add rutabaga, cut into 1 1/2-inch cubes; toss with squash and potatoes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
280mg
280%;
Total Carbohydrate
35g
35%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
160%;
Vitamin C
40%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.