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!

DSC_0021

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

DSC_0022

DSC_0023

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!)

Advertisements

Twice Baked Potatoes with Spinach & Onion

Everyone has guilty pleasures and one of mine happens to be potatoes.

While this may sound strange, it is true. I would eat potatoes for every meal, every day. I just find they are so versatile! Scalloped, mashed, home fries, the list goes on.

So these twice baked potatoes are just a dream come true for me (and hopefully you too)!

DSC_0034

DSC_0035

 

DSC_0038

 

Can’t get enough of these guys—they are just so tasty!

DSC_0032

DSC_0041

Twice Baked Potatoes with Spinach & Onion

  • 6 small-medium sized potatoes
  • 3/4 cup spinach, chopped
  • 1/3 cup green onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup vegan butter
  • 1/4 cup almond milk
  • 1/4 tsp sea salt
  • 1/4 tsp pepper

Pre-heat the oven to 400 degrees.

Wash the potatoes and place on a cookie sheet. Using a fork, prick the potato using the tines of the fork.

Then bake the potatoes for an hour.

Once the potatoes are baked, remove from oven and slice the potatoes in half lengthwise.

*The potatoes will be pretty hot so feel free to allow them to cool slightly before cutting*

Using a spoon, scape out the insides and add to a medium sized bowl. Be sure to leave a lining of potato to ensure the potato doesn’t tear.

Once potatoes are hollow out, place on cookie sheet again and set aside.

In the bowl with the potatoes scraping, add the vegan butter and almond milk and mash until smooth using a potato masher.

Add the spinach, green onion, garlic, salt and pepper and mash again.

Scoop the potato mixture into the potato shells. Feel free to pile lots of filling in the shells.

You can also top the potatoes with a bit of shredded vegan cheese (like Daiya), just for a little extra something-something. 🙂

Once you’ve filled all the potato shells, place back in the oven and cook for another 5-10 minutes. Basically just to warm them up again.

Remove from oven, serve and enjoy!