Pumpkin Butternut Squash And Potatoes


In the spirit of Friendsgiving, I got together with my friend Nick over a couple of delicious almond chais (if you haven't had the ones at Cafe Noi, you must get past the janky decor and try it STAT), chatted about what kind of large sharable side we could make for the upcoming Thanksgiving season and after a quick game of word association and lots of fun convo came up with this heavenly dish. With pumpkin, squash and potatoes, we were beyond super happy with it!


TIME

PREP TIME: 15 minutes

COOK TIME: 1 hour

TOTAL TIME: 1 hour, 15 minutes



YIELDS

6 - 8 Servings



INGREDIENTS

Pumpkin (1, Seeded And Cut Into Inch Wedges)

Butternut Squash (1, Seeded And Cut Into Inch Wedges)

Marble Potatoes (1 Lb Bag. Cut Each Potato In Half)

Red Onion (2 Slices)

Fontina Cheese (0.6 Lb, Grated)

Thyme (10 Sprigs)

Extra Virgin Olive Oil

Salt

Pepper



KITCHEN ITEMS

Large Casserole Dish

Large Mixing Bowl

TO MAKE YOUR SEASONAL SIDE DISH.  preheat your oven to 425°.

Combine your pumpkin, butternut squash, potaotes and onion slices in your large mixing bowl.

Sprinkle on the leaves from your thyme sprigs, salt, and pepper. 

Drizzle on your olive oil—roughly 2 tbsp. 

Toss your mixture until your ingredients are all fully coated.

Transfer them to your large casserole dish.

Bake for an hour or until the edges of your pumpkin and butternut squash begin to blacken.