Garlic Herb-Roasted Butternut Squash & Red Potatoes

Tuesday! We’re making it through the week, folks, and I am still on my “fall foods” kick. My better half and I keep going back and forth with being sick. I started with a sore throat a week ago and that moved into a cold/cough. I thought I’d kicked it but it came back around this weekend. And just as I was getting better yesterday, he caught everything I had and is now miserable. BUT despite it all, we both have kept our appetite’s. To be honest, if I don’t have an appetite then you know that I am really down for the count. A little cold and congestion generally won’t stop me from eating.

We went with a real meat and potatoes dish for dinner last night; I saw red potatoes at some point and have had them in the back of my mind for awhile now. I also haven’t made any butternut squash this season yet – and it’s already mid-November, so it was overdue.

This dish is so easy. Just diced, toss and roast. A perfect fall side dish!

What is your favorite fall side dish?


Link to Lawry’s seasoning used in recipe:


Garlic Herb-Roasted Butternut Squash & Red Potatoes
Serves 6


  • 8 red potatoes, diced into bite size pieces
  • One medium butternut squash, peeled and diced
  • 1 tbsp. olive oil
  • 2 tbsp. garlic powder
  • 1 tbsp. sea salt
  • 2 tbsp. parsley
  • 2 tbsp. thyme
  • 2 tbsp. Lawry’s seasoning salt


  1. Preheat oven to 425 degrees.
  2. In a big mixing bowl put the diced red potatoes and butternut squash. Add the olive oil and mix around to coat the potatoes and squash.
  3. Add all of the seasonings and shake the bowl to coat everything.
  4. Spread out on an un-greased baking sheet and bake for 25-30 minutes.


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