Roasted Squash and Potatoes

Roasted potatoes are essential for a Christmas dinner and there is nothing more amazing than crispy on the outside and soft on the inside squash and potatoes. As I did plan a very big and heavy dinner, decided to use a medley of potatoes and squash, instead of just potatoes. I know it was a very poor attempt at trying to make at least one dish healthy, but it tasted good, so nothing else matters!

As I have mentioned in other posts, dinner party dishes should always be easy to make and you should focus on using ingredients that don’t need much work. I don’t really have much to say about this dish besides, just make it, because it really is a must have.

INGREDIENTS
900g of potatoes and squash chopped
1 tbsp salt
1 tsp Pepper
1 tbsp chili flakes
5-6 unpeeled cloves of garlic
4 tbsp of olive oil
Water of parboiling

STEPS
First, heat your oven to 375 degrees Fahrenheit. Now set a big pot with water and 2 tbsp salt and let it come to a good boil. While your water is heating, peel and chop your potatoes and squash into in smaller bite-size halves. Once your water is boiling, add in your potatoes and squash for 7 minutes only. Now strain your potatoes and once properly strained, toss the veggies in the strainer a couple of times. 

Now in a baking dish, place the veggies, 1 tsp salt, 1 tsp pepper, garlic, oil, chili flakes and give it a nice mix. Place it in the oven for 15 minutes. After 15 minutes, take the baking dish out, toss the veggies around a bit and place it back into the oven for another 15 minutes. You want to make sure your potatoes and squash are crispy, but not burning, so don’t hesitate to take it out a couple of times to give it a mix and place it back in until crispy.

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