Saturday, December 14, 2013

Roasted Acorn Squash with Red Potatoes and Apples

I never know what I'm going to make for dinner when I'm cleaning out the fridge!! I created this delicious side-dish the other night when we were down to the bare minimum in the fridge. I had thawed some chicken, but didn't have a clue what to pair the chicken with. On the counter sat a lonely acorn squash and a half-used bag of baby red potatoes... I figured that was a start! We don't eat a ton of potatoes in our house (too starchy, unnecessary carbs), but when we do we definitely prefer them oven-roasted. Plus, I actually like having the oven on in the evening to heat up the place since it's been so cold (well, San Diego cold that is). Roasted acorn squash and potatoes sounded good, but that fall/winter taste profile needed one more ingredient... so I added some apple!

And that is how my Roasted Acorn Squash with Red Potatoes and Apples recipe came to be! Served on the side with a grilled piece of chicken, this dish was perfection!! The flavors and aroma just scream "Fall/Winter"... it will leave your house smelling delicious and your tummy happy.

Roasted Acorn Squash with Red Potatoes and Apples
based on a recipe from

  • 8-10 small red potatoes, scrubbed and cut in half or 1 inch chunks
  • 1 acorn squash, peeled and cut into 1 inch chunks
  • 2-3 apples (firm variety), cored and cut into 1 inch chunks
  • 1/3 cup olive oil
  • 1 tablespoon fresh rosemary (or 1 tsp dried, crumbled)
  • 1 tablespoon fresh thyme (or 1 tsp dried, crumbled)
  • 1 1/2 teaspoons fresh oregano (or 1/2 tsp dried, crumbled)
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper

Preheat the oven to 425F.

Cover the bottom of a large baking sheet with aluminum foil. Spray with non-stick cooking spray.

Place the acorn squash, potatoes, and apple in a large bowl and toss with olive oil, rosemary, thyme, oregano, salt and pepper to coat well. Transfer mixture to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.

Roast until tender, turning every 15 minutes with a long-handled spoon, about 35-45 minutes. (The components should be tender on the inside and caramelized in places on the outside.)

Adjust seasoning to taste.

Serve immediately.

You could also add sliced turkey kielbasa the squash/potato/apple mixture!! That would be an easy, quick clean-up, one-dish meal. I think I will have try it...

I had the leftovers the next day and they still tasted amazing. :)

Yum... Enjoy!


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