A lonely butternut squash had been sitting on the counter for a few days, and I was planning to roast some vegetables to go with pork tenderloin for dinner. I was going to chop a few things up, toss them with olive oil and salt and pepper and throw them in the oven, but as I was cutting up the squash I started thinking about a potato dish that I hadn’t made in a few years. I decided to try it with the butternut squash mixed in to health-ify things, figuring the caramelized onion and cheese would help the squash along. But instead – the squash made the whole thing ten times better – the sweet and salty combination was so, so good. I don’t think I can go back to the potatoes-only version!
Peel the squash and dice it up, scooping out the seeds and stringy stuff. Scrub and dice a couple of potatoes. Thinly slice an onion.
Put the veggies into a 9×13 pan, and drizzle them with olive oil and sprinkle on salt, garlic powder, and chili powder. Toss it around right in the pan!
The veggies roast in a hot oven (450 degrees!) for 25 minutes. Stir and let them roast for another 10 minutes or until they’re tender. Some of the onions may get pretty brown, and that’s okay!
Grated sharp cheddar cheese (or parmesan…or asiago, mmm) is totally optional, but takes the salty part of salty/sweet to the next level. (I mean, do I really need to convince you that cheese makes this amazing??)
The dish needs just a couple of minutes in the oven so the cheese can melt down over the veggies. Perfection!
Even my littlest one got to taste some squash!
Is this her first blog appearance?? She hangs out in her pjs a lot, too. This is her first veggie!Print
- 1/2 of a medium butternut squash, peeled, seeded and diced
- 2 medium russet potatoes, scrubbed and diced
- 1 medium onion, sliced into half-moons
- 2-3 Tablespoons olive oil (enough to coat the veggies; it will depend on the size of your vegetables!)
- 1.5 teaspoons chili powder
- 1 teaspoon garlic powder
- 1-1.5 teaspoons kosher salt (to taste)
- 1 cup grated sharp cheddar cheese (or parmesan, or asiago…) – optional
- Preheat the oven to 450. Place veggies in a 9×13 pan, and drizzle with oil and sprinkle with chili powder, garlic powder, and salt. Stir and toss to coat evenly.
- 2. Place in oven and roast 25 minutes. Stir, and roast 10 minutes more or until tender. Sprinkle with cheese and return to oven for 3-5 minutes, until cheese is melted.
- Note: I needed the oven to finish the pork tenderloin at 425, so I kept the veggies out at the “cheesing” step, turned down the oven, cooked the pork, and put the veggies back in while the meat rested to warm back through and melt the cheese.
Adapted from Easy Spicy Roasted Potatoes on Allrecipes