• 4servings
  • 105minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds assorted small potatoes, such as fingerling, Yukon Gold or red Bliss, scrubbed

  2. 1 acorn squash , peeled and cut into 1 1/2-inch chunks

  3. 3 cups butternut squash , cut into 2-inch chunks

  4. 1/4 cup extra-virgin olive oil , or more to taste

  5. 1 tablespoon fresh rosemary

  6. 1 tablespoon fresh thyme

  7. 3 cloves garlic , peeled and roughly chopped

  8. 1 teaspoon salt

  9. 3/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. Place the potatoes and squash in a large bowl and toss with olive oil, rosemary , thyme, garlic, and salt and pepper to coat well. Transfer vegetables, with your hands, to a large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. Roast the vegetables until tender, turning every 10 minutes with a long-handled spoon, about 45 minutes to 1 hour.

  3. Remove from the oven and add as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.


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