Thyme-Roasted Butternut Squash & Potatoes (V)
Servings: 2-4
Ingredients:
1 Small Butternut Squash, peeled, seeded, and cubed
1 lb (about 450g) Mini Purple Potatoes, halved or quartered
Salt and Black Pepper, to taste
4-5 Sprigs of Fresh Thyme (or about 2-3 teaspoon dried thyme leaves)
Cooking Oil (ie., Avocado Oil or Extra Virgin OIive OIl)
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Place the oven rack in the middle position.
2. Prep the Vegetables:
Peel the butternut squash, and cut it in half lengthwise, remove the seeds with a spoon, and then dice it into bite-sized cubes.
Wash the mini purple potatoes and cut them in half or quarter them if they are larger. Leave the skin on for added color and texture.
3. Season the Vegetables:
Place the cubed butternut squash and halved purple potatoes on a large baking sheet.
Drizzle olive oil over the vegetables, ensuring they are evenly coated. You can adjust the amount of olive oil to your preference.
Season generously with salt and black pepper.
Strip the leaves from the fresh thyme sprigs and sprinkle them over the vegetables. If using dried thyme, sprinkle it evenly.
Toss the vegetables on the sheet pan to evenly distribute the oil, seasonings, and thyme.
4. Roast in the Oven:
Spread the seasoned butternut squash and purple potatoes in a single layer on the sheet pan, ensuring they have space to roast evenly.
Place the sheet pan in the preheated oven and roast for about 25-30 minutes or until the vegetables are tender and have developed a nice golden color. You can stir or flip them halfway through for even cooking.
5. Serve:
Once the vegetables are roasted to your desired level of doneness, remove the sheet pan from the oven.
Transfer to a serving platter or dish, and serve hot as a delicious side to complement your main course. Enjoy!
