Roasted Rosemary Potatoes & Butternut Squash

These gluten-free roasted rosemary potatoes & butternut squash are a great sidekick to just about any meal!! We used russet potatoes and butternut squash but you can sub any type of potatoes and even leave out the squash if you want. We love to include the butternut squash because it just adds a whole other dimension of flavor! It’s also another great way to use up all that extra garden bounty!

Pre-heat oven to 450*F

Ingredients:

• 1 small butternut squash
• 4 medium potatoes (1 1/3 pounds)
• 2 1/2 tablespoons avocado oil
• 2 tablespoons chopped fresh or 2 teaspoons dried rosemary
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cloves garlic, diced

Directions:

1. Peel the butternut squash. Cut squash & potatoes into 1-inch chunks. In a large bowl mix potatoes & squash with remaining ingredients, except for the garlic. Toss to coat.
2. Spread potatoes and squash in single layer on a cookie sheet or jelly roll pan, 15 1/2 x 10 /12 x 1 inch.
3. Bake at 450*F uncovered 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
4. Remove from oven and toss with freshly diced garlic, let sit 5 minutes then serve.

This recipe pairs nicely with our gluten-free instant pot bbq chicken sandwiches made with Kinder’s gluten-free organic Mild BBQ Sauce, yum!