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Roasted Butternut Squash And Potatoes

keithsnow's picture
Chef Keith Snow creates two rustic side dishes for Thanksgiving - each with simple ingredients and Italian influences.
Ingredients
For roasted butternut squash
  Butternut squash 1 , peeled and cut in chunks (organic)
  Black pepper To Taste
  Kosher salt To Taste
For orange and rosemary scented extra virgin olive oil
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Orange 2 , zested (organic)
  Rosemary sprigs 1 Bunch (100 gm)
For roasted potatoes
  Fingerling potatoes 2 Pound, washed and drained (Organic)
  Fresh thyme sprigs 1⁄4 Cup (4 tbs)
  Extra virgin olive oil 3 Tablespoon
  Fleur de sel 2 Tablespoon
Directions

For Roasted Butternut Squash
GETTING READY
1. Preheat the oven to 375 F.

MAKING
2. In a saucepan, put together all the ingredients for scented olive oil and bring it to sizzle.
3. In a baking dish, place the squash chunks, and about ½ of the scented oil and rosemary from it.
4. Season the squash with salt and pepper and roast in oven for about 35 minutes.
5. Remove from the oven and let it cool slightly.

SERVING
6. Serve hot as desired.

For Roasted Potatoes
GETTING READY
1. Preheat the oven to 375 F.

MAKING
2. In a baking dish, put the potatoes and drizzle them with 2.5 tablespoons of the olive oil all over.
3. Spread the thyme sprigs over the potatoes.
4. Sprinkle salt and pepper on top and drizzle with remaining olive oil.
5. Remove from the oven let is cool slightly and take of the thyme sprigs.

SERVING
6. Serve hot as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
8
Just one bite of this mouthwatering dish is enough to confirm how good this comfort food really is. Loaded with the goodness of butternut squash and the taste of yummy potatoes, this gooey, creamy delight is something you can't afford to skip, especially when laying a sumptuous spread for your loved ones.

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