The arrival of peeled and cubed butternut squash in the produce section of the grocery store may be one of the smartest marketing decisions ever made by the Butternut Squash Council of America (I totally made that up). Have you ever tried to cut up one of those suckers? Oh, my lawd. And there’s not a vegetable peeler in America that can get the peel off a butternut squash.
Heath thinks he doesn’t like butternut squash, but he does. Every time I make this dish I tell him it’s all potatoes and he eats every speck and pronounces it delicious. He doesn’t think he likes sweet potatoes, either, but he was ruined by a childhood darkened by the annual Thanksgiving sweet potato casserole covered in mini-marshmallows. He actually likes roasted sweet potatoes. Same thing. I just tell him they’re Yukon Golds and he dives right in 🙂
12 ounces cubed, peeled butternut squash
12 ounces cubed Yukon Gold potatoes
½ large onion, cut into chunks
⅓ cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon dried thyme
Salt and pepper to taste
Preheat the oven to 425 degrees. Put the squash, potatoes and onions on a foil-lined, rimmed cookie sheet. Add the olive oil and coat the vegetables thoroughly. Drizzle with the balsamic vinegar and sprinkle with thyme, salt and pepper.
Roast the vegetables for 30 minutes or until they’re tender and caramelized.