Enjoy this roasted butternut squash and potatoes sprinkled with salt and pepper that’s ready in an hour – perfect for a side dish.
Roasted Butternut Squash and Potatoes
- Prep Time 10 min
- Total 60 min
- Ingredients 6
- Servings 4
Ingredients
- 1 (1-lb.) butternut squash, peeled, cut into 1-inch cubes (about 3 cups)
- 3/4 lb. red potatoes, cut into 1-inch cubes (about 2 1/4 cups)
- 1/2 medium red onion, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
-
Step1Heat oven to 375°F. Line 15x10x1-inch baking pan with foil. Place butternut squash, potatoes and onion in foil-lined pan. Drizzle with oil; toss gently.
-
Step2Bake at 375°F. for 20 minutes. Stir vegetables; bake an additional 30 minutes or until browned and tender. Sprinkle with salt and pepper.
Nutrition
190
Calories
4g
Total Fat
3g
Protein
35g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 280mg
- 12%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 4g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 160%
- 160%
- Vitamin C
- 40%
- 40%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 1/2 Fat;Tips from the
Pillsbury Kitchens
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