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.
- 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 butternut squash also work great here.
- olive oil
- maple syrup
- sea salt
- chili flakes
- cayenne pepper
- chopped pecans - for a crunchy finish
- dried dill weed - or dried parsley
See recipe card below for quantities.
- 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.
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.
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 wonderful addition to a lunch salad.
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.
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.
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.
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Roasted Potato and Squash
- 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
- 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.