Squash is popular in the fall but many people are unaware that it is extremely easy to cook, as well as a delicious addition to meals.
Squash can easily be added to a basic dish of roasted potatoes and vegetables to add color and flavor. There are many possible variations based on individual tastes and available ingredients.
This recipe can be used as either a side or main dish. Leftovers can be heated in the oven, microwave, or on the stove top.
Roasted Potatoes, Vegetables, and Squash Recipe
Makes 4 (main dish) to 6 (side dish) servings.
Preheat oven to 400 degrees Fahrenheit.
Ingredients:
- 4 to 5 medium potatoes (Yukon Gold, German Butterball, and Red Potatoes work well)
- 1 to 2 medium squash (Yellow, Pattypan, or Delicata Squash)
- 1/4 cup onion
- 2 tablespoons butter
- 1/2 tablespoon Extra Virgin Olive Oil
- Thyme
- Black pepper
- Rosemary
- Basil
- Dill
- 1 to 2 Cloves of garlic
- Corn, green beans, and / or carrots
- Salt (optional)
Prepping and Cooking
- Fresh ingredients for all spices and vegetables are highly recommended, but not required. Canned or frozen vegetables and dried spices also work great! Remember - if using any canned vegetables, be sure to drain the water first.
- Potatoes can either be peeled or have the skin left on. Thoroughly wash the potatoes, remove any blemished or spots, cube, and place in 9 x 14 Pyrex baking dish.
- Peel and cut carrots into chunks; generally, carrots can be added at the beginning along with the potatoes as they can be cooked for longer without becoming overly soft; however, if using small or thinly cut carrots, consider adding them at the second stage along with the squash and more delicate vegetables.
- Add 1 tablespoon of butter, covering the potatoes randomly; sprinkle with olive oil and add spices to taste (butter and oil can also be increased if desired). A word of caution on spicing: too much rosemary can lead to a woody flavor; use this spice with a light hand.
- Roast potatoes for approximately 35 minutes at 400 degrees. (For less crispy potatoes, cook at 350 degrees.)
- Wash the squash and any remaining vegetables. Cut the squash into rounds or slices (depending on the type of squash) and remove the seeds and fibers. If using corn directly from the cob, scrape the kernels off the cob.
- When potatoes are about two-thirds cooked, add the squash, corn, and / or green beans, the rest of the butter and oil, and additional spices to taste. Stir to completely coat all ingredients and return to the oven.
- After 15 minutes, test potatoes and squash for tenderness; be careful not to over cook! Once the everything is tender, serve as either a main dish or a side with a meat, other protein, or salad.
The copyright of the article Fall Squash Recipe in Recipes is owned by Traci Killen. Permission to republish Fall Squash Recipe in print or online must be granted by the author in writing.
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