Author Notes
The Parmesan coats the potatoes and squash and transforms this side dish from simple to euphoria-inducing. OK, it remains simple, but still. Honestly, for me it even transforms it from side dish to main. Just add a side salad. —Cara Eisenpress
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Ingredients
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4
medium Yukon Gold potatoes, unpeeled and cut into 1-inch chunks (about 2 cups)
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1 1/2 cups
butternut squash, cute in 1-inch chunks
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3 tablespoons
olive oil
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1/2 teaspoon
kosher salt
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freshly ground black pepper
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1/2 cup
freshly grated Parmesan cheese
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1 teaspoon
dried thyme
Directions
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Heat oven to 400° F.
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In a medium bowl, combine all the ingredients. Toss to coat the potatoes. Transfer to a baking sheet lined with parchment.
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Roast, stirring once, until golden brown and crisp, about 40 minutes. Serve hot or at room temperature.
I'm the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm also the author of In the Small Kitchen published in 2011.
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