This is a lovely side dish. The butternut squash flavors are concentrated after all that baking and become so sweat. Potatoes are fully of rosemary and garlicky flavor. Two of them together is a beautiful combination.
butternut squash (half), medium sized potatoes (4), fresh rosemary (2 sprigs), garlic (5 clove), olive oil, sea salt.
What to do:
- Preheat the oven to 200 degrees Celsius.
- Cut butternut squash and potatoes into cubes, and place them in a baking tray.
- Drizzle with generous amount of olive oil, throw in roughly chopped rosemary, crushed garlic. Season with sea salt.
- Bake for 1.5 hours or until potatoes are golden and crispy. (butternut squash generally cooks faster than potatoes)
- Serve as a side dish.