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Roasted Butternut Squash & Potatoes with Rosemary


1 butternut squash, peeled, seeded, and cut into 1-inch cubes
3 large potatoes, cut into 1-inch cubes
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste
Shredded Parmesan cheese


  1. Preheat oven to 400 degrees F.
  2. Toss butternut squash and potatoes with olive oil, rosemary and garlic in a large bowl.
    Season with salt and black pepper. Arrange coated squash on a baking sheet.
  3. Roast in the preheated oven until squash is tender and lightly browned, 25 minutes.
  4. Take out of the oven and sprinkle with cheese and bake until cheese has melted and browned.