Roasted Parsley Potatoes with Butternut Squash Crumble
Equipment
- 1 Baking sheet
- 1 large mixing bowl
- 1 Knife
- 1 Cutting board
- 1 Oven
- 1 spatula or wooden spoon
Ingredients
- 4 cup potatoes cubed
- 2 cup butternut squash cubed
- 3 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon fresh parsley chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the cubed potatoes and butternut squash.
- Drizzle the olive oil over the vegetables and toss to coat evenly.
- Add salt and black pepper to the mixture and toss again.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 35-40 minutes, until the potatoes and squash are tender and golden brown.
- During the last 5 minutes of roasting, sprinkle the grated Parmesan cheese over the vegetables.
- Remove from the oven and allow to rest for 5 minutes.
- Transfer to a serving dish and garnish with fresh parsley before serving.
Notes
For best results, ensure that the potatoes and butternut squash are cut into uniform pieces to ensure even cooking. Adjust the seasoning to taste, and you can add additional herbs such as thyme or rosemary for extra flavor.
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