Imagine a dish where golden cubes of roasted butternut squash and tender potatoes are bathed in a tangy lemon and honey dressing, each bite bursting with a comforting blend of flavors.
The vibrant orange of the squash paired with the earthy greens of fresh parsley creates a visual and aromatic feast.
This recipe holds a cherished place in my heart because it brought warmth to a hectic weeknight when my family craved something wholesome yet simple.
Whether you’re seeking a quick side dish for a busy weeknight or a flavorful addition to a leisurely Sunday supper, these parsley potatoes with butternut squash dressing are sure to delight and satisfy.
The harmony of sweet, savory, and a hint of tang makes it a versatile favorite in our home. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a tangy and sweet butternut squash dressing.
- Uses pantry staples like olive oil, lemon juice, and garlic powder.
- Offers a comforting side dish perfect for any meal.
- Combines fresh ingredients for a healthy and vibrant dish.
- Prepares in under an hour for convenient cooking.
Ingredients
- 4 medium potatoes, peeled and cubed — aim for even cubes for uniform cooking.
- 2 tablespoons olive oil — use extra virgin for best flavor.
- 1 teaspoon salt, divided — adjust to taste if needed.
- 1/2 teaspoon black pepper, divided — freshly ground preferred.
- 1 cup butternut squash, peeled and cubed — guarantee uniform cubes for even roasting.
- 1/4 cup fresh parsley, chopped — fresh is key for vibrant flavor.
- 2 tablespoons lemon juice — freshly squeezed for peak taste.
- 1 tablespoon honey — adds a touch of sweetness to balance flavors.
- 1 tablespoon Dijon mustard — provides a subtle tanginess.
- 1 teaspoon garlic powder — opt for a high-quality brand.
Step-by-Step Method
Preheat the Oven
Set the oven temperature to 400°F (200°C). This guarantees it’s ready for roasting the butternut squash.
Preheating is essential as it allows for even cooking and caramelization of the squash, enhancing its natural sweetness.
Boil the Potatoes
Place peeled and cubed potatoes into a large pot of salted water. Bring to a boil and let them cook for 10 minutes.
The potatoes should be tender yet firm, as they’ll continue to cook slightly while resting.
Drain the Potatoes
Use a colander to drain the water from the potatoes. Set them aside to cool slightly.
This step prevents them from becoming mushy and maintains their structure for mixing later.
Roast the Butternut Squash
Toss butternut squash cubes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Spread evenly on a baking tray and roast in the preheated oven for 15 minutes, or until tender.
Prepare the Dressing
In a medium mixing bowl, whisk together lemon juice, honey, Dijon mustard, and garlic powder.
Gradually add the remaining olive oil, salt, and pepper. Whisk until the dressing is emulsified and smooth, guaranteeing an even coating for the potatoes and squash.
Combine Ingredients
Incorporate boiled potatoes, roasted butternut squash, and chopped parsley into the bowl with the dressing.
Gently toss the contents until everything is well coated. This guarantees the flavors meld together beautifully.
Rest and Serve
Allow the mixture to rest for 5 minutes.
This gives the flavors a chance to meld together. Serve the dish warm or at room temperature, as per your preference.
Enjoy the delightful balance of flavors and textures.
Ingredient Swaps
- For a dairy-free option, use maple syrup instead of honey in the dressing.
- Substitute sweet potatoes for regular potatoes if you prefer a sweeter flavor.
- If butternut squash is unavailable, try using acorn squash or pumpkin as an alternative.
- Cilantro can be used in place of parsley for a different herbaceous note.
You Must Know
1. Boil Potatoes Just Right: Verify that the potatoes are boiled just until tender, typically around 10 minutes.
Avoid overcooking them as they’ll continue to soften while resting.
2. Roast Butternut Squash to Perfection: Roast the butternut squash cubes in the oven for 15 minutes or until they’re tender.
This enhances their natural sweetness and adds depth to the dressing.
3. Whisk Dressing Thoroughly: In a mixing bowl, whisk together lemon juice, honey, Dijon mustard, garlic powder, and olive oil until fully combined.
A well-emulsified dressing coats the ingredients evenly.
4. Rest for Flavor: Allow the mixture to rest for 5 minutes after tossing to let the flavors meld and enhance the overall taste of the dish.
5. Adjust Sweetness: If the dressing tastes too tangy, balance it by adding a little more honey to suit your preference.
Serving Tips
- Serve alongside grilled chicken or fish for a balanced meal.
- Pair with a fresh green salad for a light, healthy lunch.
- Garnish with extra parsley for a burst of color and freshness.
- Present in a wide, shallow bowl to showcase vibrant colors.
- Add a sprinkle of feta cheese for a creamy contrast.
Storage & Make-Ahead
Parsley Potatoes with Butternut Squash Dressing can be stored in the refrigerator for up to 3 days in an airtight container.
For make-ahead convenience, prepare the components separately and combine them just before serving.
This dish doesn’t freeze well due to texture changes in potatoes and squash.
Reheating
To gently reheat Parsley Potatoes with Butternut Squash Dressing, use a microwave at low power.
Alternatively, you can use an oven at 300°F.
Another option is to use a stovetop on low heat, stirring occasionally to prevent drying.
Culinary Traditions and Origins
As we savor the comforting flavors of Parsley Potatoes with Butternut Squash Dressing, it’s intriguing to explore their culinary roots.
This dish, with its blend of earthy potatoes and vibrant squash, draws inspiration from both traditional and modern American cuisine.
Parsley potatoes have long been a staple in many households, cherished for their simplicity and fresh flavor.
The addition of butternut squash dressing adds a contemporary twist, combining sweet and savory elements in a delightful harmony.
I find the use of Dijon mustard and honey in the dressing particularly fascinating; they echo European influences commonly found in American cooking. This fusion of flavors reminds me of how diverse culinary traditions can beautifully merge.
It’s a reflection of the evolving nature of our food culture, where old meets new.
Final Thoughts
We hope you give this Parsley Potatoes with Butternut Squash Dressing a try—it’s a delightful side dish that’s perfect for any meal! Feel free to tweak the recipe to suit your taste, perhaps adding a touch of red pepper flakes for a spicy twist.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Absolutely, you can use sweet potatoes! They’ll add a lovely sweetness and vibrant color. Just be mindful of their cooking time; they might cook faster than regular potatoes, so keep an eye on them to avoid mushiness.
Is It Possible to Make This Dish Vegan-Friendly?
I’d swap out honey for maple syrup to make it vegan-friendly. Everything else is already plant-based, so you’re good to go. The maple syrup adds a lovely depth and sweetness to the dressing. Enjoy!
How Do I Store Leftover Butternut Squash?
I store leftover butternut squash in an airtight container in the fridge, where it stays fresh for up to five days. I also freeze it in single layers on a baking sheet before transferring it to freezer bags.
Can I Freeze the Dressing Separately?
I’d recommend freezing the dressing separately in an airtight container. Doing so preserves its vibrant flavors and consistency. When you’re ready to use it, just thaw it in the fridge and give it a quick whisk.
What’s the Best Way to Peel Butternut Squash?
I find the best way to peel butternut squash is to slice off both ends, stand it upright, and use a sharp vegetable peeler. It’s easier to manage and gives you smooth, even results.
Parsley Potatoes with Butternut Squash Dressing
Equipment
- 1 Large pot
- 1 medium baking tray
- 1 medium mixing bowl
- 1 Whisk
- 1 Knife
- 1 Cutting board
- 1 colander
Ingredients
- 4 medium potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt divided
- 1/2 teaspoon black pepper divided
- 1 cup butternut squash peeled and cubed
- 1/4 cup fresh parsley chopped
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- Boil the potatoes in a large pot of salted water for 10 minutes.
- Drain the potatoes using a colander and set them aside.
- Toss the butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking tray.
- Roast the butternut squash in the oven for 15 minutes or until tender.
- In a mixing bowl, whisk together lemon juice, honey, Dijon mustard, garlic powder, remaining olive oil, salt, and pepper.
- Combine the boiled potatoes, roasted butternut squash, and parsley in the bowl with the dressing.
- Gently toss all ingredients until well coated with the dressing.
- Allow the mixture to rest for 5 minutes for flavors to meld.
- Serve warm or at room temperature.
Notes
