Roasted Potatoes and Squash

Sweet N' Spicy Roasted Potato & Squash

Mini potatoes and squash are roasted in a sweet & spicy glaze to create a sensational side dish in this Roasted Potato & Squash recipe!

Course Side Dish
Cuisine American
Keyword Roasted Potato & Squash
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (as a side)
Author LeelaLicious


  • 1 pound creamer potatoes I used the "Something Blue" variety, halved
  • 1 pound squash I used acorn squash, peeled and cubed
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon ground
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili flakes
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons pecans chopped
  • 1/2 - 1 teaspoon dill weed dried


  1. Preheat your oven to 400 F.
  2. 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.
  3. Place on a large baking sheet and roast for 30 minutes. Then turn to broil for 5 minutes to crisp the tops.
  4. Sprinkle with chopped pecans and dried dill. Serve hot.

Recipe Notes

Leftovers make great salad toppings.