I made this for breakfast over the weekend, but honestly, this would be much better served as a side at Thanksgiving dinner. Either way, if you enjoy flavorful potatoes and butternut squash, give this dish a try. It’s an easy, one-pan type of deal (always my preference) that comes together relatively fast. I finished the root vegetables with a healthy sprinkle of fresh sage and mint, which turned out very complementary to the flavors and textures.
If you have other root vegetables, feel free to throw them in there as well. You can easily replace butternut squash with sweet potatoes for example.
Pan-Roasted Potatoes and Squash with Sage and Mint
- 3-4 medium potatoes, cubed into large chunks
- 1 cup butternut squash, cubed into large chunks
- 1 large onion, diced
- 3 cloves of garlic, minced fine, or pressed
- small bunch of fresh sage, diced fine
- small bunch of mint, diced fine
- salt and pepper to taste
- 4 tbsp. olive oil
- Heat up a large frying pan over medium heat, add the olive oil and begin sautéing the onions. When they turn transluscent, add the garlic and sauté for a few more minutes, until the garlic becomes aromatic.
- Add the potatoes and the butternut squash, turn up the heat to medium-high and brown the root vegetables until they get a nice caramel color. Add salt and pepper to taste, turn the heat down to medium-low and cover the pan with a lid.
- Cook the vegetables for 20-30 minutes, stirring occasionally, and checking for doneness.
- When the vegetables are soft, turn the heat off, sprinkle with sage and mint, and serve!
Again, I made this for breakfast, so I added an egg and some fresh tomatoes drizzled with balsamic glace, but you’re much better off eating this as a side dish.