This is a very simple and yummy go-to recipe for holidays, family gatherings, pot-lucks or just a night at home when baked potatoes just aren’t going to cut it.  I originally found this recipe in a slow-cooker recipe book, but I’ve found that I like it better in the oven.  Plus, it cooks faster in the oven.  I added garlic to the recipe to give it a little more depth.  It’s always a hit and I never have leftovers, even when I wish I did.

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Rosemary Squash Potatoes
1 large Butternut Squash
4 large Russet Potatoes
2 cloves Garlic, minced
1 sprig Fresh Rosemary, chopped
2 tsp Kosher Salt
1 Tbsp Olive Oil

Using a sharp knife, skin the squash.  I cut the squash into two sections: the thin neck and the round bottom. I then skin them separately.  Also, it usually localizes all of the seeds to the round bottom section.

 
Dice the squash into 1″ cubes.  On the round bottom section, cut the section in half, scoop the seeds out with a spoon, and then cube.

Skin the potatoes, making sure to cut off any bad spots.  Cut into 1″ cubes.  In a large mixing bowl, toss the squash and potatoes with the olive oil, rosemary, garlic and salt until the potatoes and squash are well coated.

Lay the squash and potatoes out in a single layer in a 9″x13″ baking dish.  Use a spatula to make sure you get all of the good stuff off the sides of the bowl.  Bake uncovered at 375 F for 45-60 minutes or until the potatoes and squash are tender.  Turn over the potatoes and squash with a spatula periodically to ensure even coloring and cooking.

 

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