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by Regina | Leelalicious 2 Comments
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In this Roasted Potatoes and Squash recipe baby potatoes and squash cubes are roasted in a sweet and spicy glaze to create a sensational side dish.
These roast potatoes and squash make a fantastic side dish that everyone will love. The veggie pieces are oven roasted and broiled to soft and crispy perfection.
The sweet and spicy glaze with maple syrup and chili flakes and cayenne gives these potatoes a unique and delicious flavor. The roasted vegetables are finished off with chopped pecans for a crunchy touch.
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- Instructions
- Serving Instructions
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- Roasted Potato and Squash
Ingredients
- potatoes- You can use large fingerling, or baby potatoes. Just be sure to halve or cube them for even cooking. I used blue-skinned creamer potatoes
- squash -peeled and cubed. I used an acorn squash; kabocha or butternutsquash also work great here.
Glaze: - olive oil
- maple syrup
- sea salt
- cinnamon
- paprika
- chili flakes
- cayenne pepper
Topping: - chopped pecans - for a crunchy finish
- dried dill weed - or dried parsley
See recipe card below for quantities.
Instructions
- Preheat the oven.
- Prep the vegetables by washing the potatoes and peeling the squash. Cut both into similar sized pieces.
- In a large bowl whisk together all the ingredients for the glaze. Then add the potatoes and squash and toss to coat.
- Spread the veggies on a baking pan in a single layer. Optionally line with parchment paper. Roast for about 30 minutes until softened. Don't turn or flip to not squish the soft squash pieces. Instead, turn the broiler on for 5 minutes to get the tops browned and crispy as well.
- Top with chopped pecans and dried dill, then serve.
Serving Instructions
To finish the roasted veggies off, sprinkle with chopped pecans and dill. It's even better if you add the pecans before broiling. Toasting pecans brings out their delicious nutty aroma.
Parsley, garlic powder, or grated parmesan are all great substitutions for the dill topping.
These sweet & spicy roasted potatoes and squash are a perfect side dish. I urge you to make room for them on your Thanksgiving or Christmas menu.
Storage
The roast potatoes and squash are best served hot and crisp out of the oven. But if you end up with leftovers, store them in an airtight container in the refrigerator. The next day you can reheat them in a pan, or serve cold as a wonderfuladdition to a lunch salad.
FAQ
Is it necessary (better) to boil potatoes before roasting?
No. While parboiling potatoes can speed up roasting time, you can also roast them raw. Cutting them into smaller pieces and a high oven temperature will ensure that your side dish will still cook in a fairly short time frame.
Why are my roast potatoes never crispy?
To ensure the roasted potatoes and squash have a crispy exterior texture this recipe calls for broiling them in the last 5 minutes of cook time when the interior has already softened.
Can you roast potatoes and squash together?
Yes absolutely you can roast potatoes and squash together. To make sure they cook through evenly, cut them to a similar size. You can even make the squash cubes slightly bigger than the potatoes because they cook a bit faster. I also don't stir or flip them while oven roasting so that the squash pieces don't get mushed up.
Why do you soak potatoes before roasting?
Soaking potatoes is unnecessary for this recipe. The key to crispy roasted potatoes and squash here is high-temperature roasting and broiling.
What is the difference between roasting potatoes and baking potatoes?
Roasting involves higher heat and added fat for a crispy exterior, while baking uses lower, consistent heat for a softer texture. This recipe opts for roasting potatoes and squash for a crispy finish.
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Roasted Potato and Squash
5 from 2 votes
In this Roasted Potato and Squash recipe baby potatoes and squash cubes are roasted in a sweet and spicy glaze to create a sensational side dish.
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Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American
Servings 4 (as a side)
Calories 252 kcal
Ingredients
- 1 pound baby potatoes halved
- 1 pound acorn, butternut, or kabocha squash peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- ½ teaspoon sea salt
- ½ teaspoon cinnamon ground
- ½ teaspoon paprika
- ½ teaspoon chili flakes
- ¼ teaspoon cayenne pepper optional
- 2 tablespoons pecans chopped
- ½ - 1 teaspoon dill weed dried
Instructions
Preheat your oven to 400°F/200°C.
In a large bowl combine olive oil, maple syrup, salt, cinnamon, paprika, chili flakes and cayenne pepper. Add prepared potatoes and squash cubes and toss until evenly coated.
Place on a large baking sheet in a single layer and roast for 30 minutes or until the centers are softened and cooked through. Then turn to broil for 5 minutes to crisp the tops.
Sprinkle with chopped pecans and dried dill. Serve hot.
Notes
Leftovers make great salad toppings.
Nutrition
Nutrition Facts
Roasted Potato and Squash
Amount per Serving
Calories
252
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
2
g
Sodium
307
mg
13
%
Potassium
932
mg
27
%
Carbohydrates
38
g
13
%
Fiber
5
g
20
%
Sugar
10
g
11
%
Protein
4
g
8
%
Vitamin A
1806
IU
36
%
Vitamin C
36
mg
44
%
Calcium
64
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Roasted Potato & Squash, roasted potatoes and squash
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Reader Interactions
Comments
Jess @ whatjessicabakednext
These look amazing1 Love roasted potatoes especially with a little bit of spice added!Reply
Jacquee @ I Sugar Coat It!
I absolutely LOVE roasted potatoes and any other root veggies this time of year. They are the ultimate comfort food. The addition of the glaze just seals the deal!
Reply
