Baked Potatoes and Butternut Squash

These Baked Potatoes and Butternut Squash are simple, hearty, and full of cozy flavor. Perfectly roasted until golden on the edges and soft inside, they make an easy side dish that works for any meal.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 205kcal

Author Julia Maz

Ingredients

1 lb baby potatoes, halved 450 g
1 lb butternut squash, peeled and cut into 1-inch cubes 450 g
2 tbsp olive oil 30 ml
1 tsp dried oregano 1 g
1 tsp sea salt, or to taste 5 g
1 tsp garlic powder 3 g
½ tsp smoked paprika 1.5 g
¼ tsp black pepper, or to taste 0.5 g

Instructions

Halve the baby potatoes and cut the butternut squash into 1-inch cubes. Place them on a large baking sheet lined with parchment paper.
1 lb baby potatoes, halved, 1 lb butternut squash, peeled and cut into 1-inch cubes
Sprinkle with oregano, garlic powder, smoked paprika, salt, and black pepper. Drizzle with olive oil. Mix well with your hands, spreading everything into a single layer.
2 tbsp olive oil, 1 tsp dried oregano, 1 tsp sea salt, or to taste, 1 tsp garlic powder, ½ tsp smoked paprika, ¼ tsp black pepper, or to taste
Roast at 400°F (200°C) for 30-35 minutes, until the potatoes are tender and the squash is caramelized on the edges. Serve warm.

Video

Notes

🔀 Recipe Variations

🌿 Add herbs – Fresh rosemary or thyme work beautifully.
🌶️ Make it spicy – Add chili flakes for a little heat.
🥕 Mix in other veggies – Carrots, parsnips, or Brussels sprouts roast well too.
🧀 Top it off – Sprinkle nutritional yeast or plant-based cheese before serving.

🫙 Storage & Make-Ahead

🧊 Storage:

Keep leftovers in an airtight container in the fridge for up to 3 days.

♨️ Reheat:

Warm in the oven at 350°F (175°C) until hot, or quickly in a skillet.

⏳ Make-ahead tip:

Chop the veggies earlier in the day and keep them refrigerated until ready to roast.

Nutrition