Roasted Potatoes and Squash

Introducing my newest side dish creation: Roasted Potatoes and Squash! Super simple to put together and good and healthy for you– a winning combination!


And it looks so much better when served in cute little ramekin dishes! 🙂



Roasted Potatoes and Squash

  • 1 1/2 cups butternut squash, peeled and chopped
  • 1 cup potato, peeled and chopped
  • 1/4 cup onion, chopped
  • 2-3 tbsp olive oil
  • 1 tsp parsley
  • 1/2 tsp oregano
  • 1/4 tsp sage

Pre-heat the oven to 350 degrees.

In a medium/large-sized oven safe dish, add the squash, potatoes and onion.

Drizzle on the olive oil and add the parsley, oregano and sage.

Mix together until everything is coated and combined.

Cook for 40-50 minutes.

When fully cooked, remove from oven and allow to cool slightly.

Serve and enjoy!

(A short post for a quick and simple dish…it only seems fitting!)


Butternut Squash Spaghetti

I purchased a butternut squash some time ago (or so it feels) and I had yet to get around to making anything with it.

So spur of the moment I decided to make a spaghetti sauce with it.


And I must say, it turned out quite nice!

Butternut Squash Spaghetti

  • 4-5 cups butternut squash, chopped
  • 1 cup vegetable stock
  • 1/4 tsp sea salt
  • 1/2 tsp nutmeg
  • 1 tbsp cinnamon
  • 1/2 tbsp garlic powder
  • 1 tbsp paprika
  • 1/2 tsp pepper
  • 10-12 oz spaghetti

First, peel and chop the butternut squash.

Then, add the squash to a pot of boiling water with a pinch of sea salt.


Cook the squash for 10-20 minutes or until the squash has become soft.

Once softened, drain the squash and place in a food processor or blender and blend until it becomes a puree.

In a medium-sized pot, add the puree squash and heat over medium heat.


In another large pot, begin to boil water for the spaghetti. Once it reaches boil, add the pasta and cook for 8-12 minutes.

In the pot with the puree squash, add the vegetable stock and stir.

Add the salt, pepper, paprika, garlic powder, cinnamon and nutmeg and stir. Cook for 5-8 minutes. When ready, remove from heat.

When the spaghetti is ready (it is soft and cooked all the way through), drain the pasta.

Place the spaghetti in a large bowl and stir in the squash sauce.


Serve and enjoy!



Nutrition information per serving (in a 6 pc serving recipe):

  • Calories: 151
  • Fat: 0.8g
  • Sodium: 10.2mg
  • Carbohydrates: 35.8g
  • Fiber: 8.7g
  • Sugar: 0.8g
  • Protein: 4.9g

Have a great day!