Our Roasted Potato and Squash is a tasty, healthy, and simple to prepare side dish that compliments any meat and fish entrée. It can be made with seasonal squash such as zucchini and crook neck or summer squash that are readily available at your local grocery store or farmer's market. Roasting the potatoes before adding the squash gives a great blend of textures to this carbo-vegetable mix.
| Servings | Prep Time |
| 4-6 people | 15 minutes |
| Cook Time |
| 35-40 minutes |
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Our Roasted Potato and Squash is a tasty, healthy, and simple to prepare side dish that compliments any meat and fish entrée. It can be made with seasonal squash such as zucchini and crook neck or summer squash that are readily available at your local grocery store or farmer's market. Roasting the potatoes before adding the squash gives a great blend of textures to this carbo-vegetable mix.
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Ingredients
- 4 Medium size Red Potatoes cut into eighths
- 2 Green Zucchini cut into 1 inch slices
- 2 Yellow Squash cut into 1 inch slices
- 2 Light Green Zucchini cut into 1 inch slices
- 3 tbsp extra-virgin olive oil
- 1 tsp Salt
- 1/2 tsp Coarse black pepper
Servings: people
Instructions
- Preheat oven to 400 degrees.
- Wash potatoes and cut into eighths. Spray a baking sheet with a fine layer of olive oil. Place potatoes into a medium-size bowl and add 2 tablespoons of olive oil. Toss the potatoes with a wooden spoon until the olive oil evenly coats the potatoes. Add half of the salt and pepper.
- Transfer the potatoes onto a baking sheet in a single layer and place them in the preheated oven for 20 minutes to roast.
- While the potatoes are cooking, cut off the ends of the squash and cut them into 1-inch rounds. Place in medium bowl, add remaining 1 tablespoon of olive oil and toss until rounds are evenly coated with oil. Add remaining salt and pepper; toss again until squash is evenly coated with spices.
- After 20 minutes, remove the baking sheet with potatoes from oven. Gently loosen the potatoes from the baking pan with a metal spatula to prevent sticking. Add the squash to the baking sheet evenly over the entire pan. Use the spatula to work the squash into the pan evenly and in a single layer with the potatoes. Return to oven. Cook for an additional 15-20 minutes or until potatoes are golden brown and zucchini is easily pierced with a fork. Transfer to a tray. Add salt and pepper, if needed. Serve warm.
Recipe Notes