The Pioneer Woman Tasty Kitchen
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Roasted Butternut Squash, Onions and Red Potatoes with Fresh Herbs

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Simple, yet elegant; sweet and savory. It’s a perfect side or the perfect meal.

Ingredients

  • 1 whole Butternut Squash, Peeled And Seeded
  • 1-½ pound Red Potatoes, Rinsed And Scrubbed
  • 1 whole Large Purple Or Sweet Yellow Onion
  • 1 Tablespoon Minced Fresh Rosemary Leaves
  • 1 Tablespoon Minced Fresh Sage Leaves
  • 1 Tablespoon Minced Fresh Thyme Leaves
  • ¼ cups Extra Virgin Olive Oil
  • Salt And Pepper, to taste

Preparation

Preheat oven to 450 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 the two pans in a single layer. Do not crowd 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.

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2 Reviews

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JeanneR on 12.26.2013

I made this to go with my Christmas Eve tamales. It was a huge hit! I will be making this again. The fresh herbs make it superb!

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Dallas on 11.15.2013

Husband loved this. I didn’t have all the fresh spices on hand, so used some Pampered Chef Rosemary and Herb mix. Fabulous! He wondered why I didn’t make more! Thanks for sharing.

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