Parmesan Roasted Butternut Squash Potatoes
Ingredients
- 4 medium Yukon Gold potatoes, unpeeled and cut into 1-inch chunks (about 2 cups)
- 1 1/2 cups butternut squash, cute in 1-inch chunks
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
Organization Tags
Tags easily organize your Recipe Library
Comments