garlic roasted winter squash and potatoes for easy family meals

Ingredients

• 2 lbs butternut squash, peeled and cubed (about 1-inch pieces)
• 1.5 lbs Yukon Gold potatoes, scrubbed and cubed
• 1 lb red potatoes, scrubbed and cubed
• 8 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fresh rosemary, chopped (or 2/3 tsp dried)
• 2 teaspoons fresh thyme, chopped (or 2/3 tsp dried)
• 1.5 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Zest and juice of 1 lemon
• Optional: 2 tablespoons fresh parsley for garnish

Instructions

1. Preheat oven: Position rack in lower-middle position and heat to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Prep vegetables: Cut squash in half, remove seeds, peel, and cube into 1-inch pieces. Scrub potatoes and cube into similar-sized pieces.
3. Season: In a large bowl, combine squash, potatoes, garlic, olive oil, herbs, salt, and pepper. Toss until evenly coated.
4. Arrange: Spread vegetables in a single layer on prepared baking sheet, ensuring pieces don't touch.
5. Roast: Bake for 35-45 minutes, flipping halfway through, until tender and edges are deep golden brown.
6. Finish: Remove from oven, immediately add lemon zest and juice, toss gently, and garnish with fresh parsley if desired. Serve hot or warm.