Go Back
–+ servings
parsley potatoes with dressing

Parsley Potatoes with Butternut Squash Dressing

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Side
Cuisine American
Servings 4 servings

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

For best results, ensure that the potatoes are boiled just until tender but not falling apart, as they will continue to cook slightly while resting. If you find the dressing too tangy, balance it by adding a little more honey. Feel free to add a pinch of red pepper flakes for a hint of heat.
Tried this recipe?Let us know how it was!