Roasted Squash Potatoes Shallots Herbs

Transform your side dish game with this vibrant and hearty recipe for Roasted Squash, Potatoes, Shallots, and Herbs. Perfectly caramelized butternut squash and Yukon gold potatoes pair beautifully with tender shallots, all infused with the earthy, aromatic flavors of fresh rosemary and thyme. A drizzle of extra virgin olive oil and a touch of garlic elevate the dish, while roasting at high heat creates irresistibly crispy edges. Ready in under an hour, this gluten-free, vegan-friendly side is as versatile as it is delicious—ideal for weeknight dinners, holiday feasts, or meal prep. Serve it warm and let the comforting flavors steal the spotlight!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium-sized butternut squash
• 4 medium-sized Yukon gold potatoes
• 6 whole shallots
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh thyme
• 3 tablespoons extra virgin olive oil
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 4 whole garlic cloves

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Step 2

Peel and deseed the butternut squash, then cut it into 1-inch cubes. Place the cubes in a large mixing bowl.

Step 3

Wash and dry the Yukon gold potatoes. Leave the skin on for added texture, then cut them into 1-inch cubes similar to the squash. Add them to the same bowl.

Step 4

Peel the shallots and cut them lengthwise into halves or quarters, depending on their size, ensuring the pieces are roughly uniform. Add them to the bowl with the squash and potatoes.

Step 5

In a small mixing bowl, whisk together the olive oil, chopped rosemary, chopped thyme, salt, and pepper until well combined.

Step 6

Pour the herb and oil mixture over the vegetables and shallots. Toss everything together until evenly coated.

Step 7

Spread the vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd them to ensure even roasting.

Step 8

Smash the garlic cloves with the flat side of a knife to slightly break them but leave the skins on. Tuck these between the vegetables on the baking sheet to infuse flavor as they roast.

Step 9

Place the baking sheet in the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet and use a spatula to gently turn the vegetables to promote even browning.

Step 10

Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the squash and potatoes are tender and caramelized on the edges.

Step 11

Remove the tray from the oven and discard the garlic skins. Taste and add additional salt and pepper if needed.

Step 12

Transfer the roasted vegetables to a serving platter and garnish with extra fresh rosemary or thyme sprigs if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1729.2g)

Amount per serving	% Daily Value*
Calories	1379.1

Total Fat 43.4g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 3645.9mg	0%
Total Carbohydrate 247.3g	0%
Dietary Fiber 39.2g	0%
Total Sugars 33.0g
Protein 27.8g	0%

Vitamin D 0IU	0%
Calcium 483.9mg	0%
Iron 12.9mg	0%
Potassium 5952.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 7.5%

Carbs: 66.3%