Serves: 8
Prep Time: 15 minutes
Cook Time: 30 Minutes
Serve this colorful medley as a delightful side dish that's as visually appealing as it is delicious. The earthy sweetness of the purple potatoes and squash complements the tangy creaminess of the goat cheese and is thrown together in no time at all.
Ingredients
2 cups purple potatoes, diced
2 cups butternut squash, diced
1/2 cup goat cheese, crumbled
4 tablespoons olive oil
fresh rosemary
salt and pepper
Directions
Preheat the oven to 400 degrees.
Line a baking sheet with parchment paper.
Wash and dice the purple potatoes and squash into bite-sized pieces.
Toss the vegetables in olive oil and sprinkle with salt, pepper, and rosemary.
Roast in the oven until the potatoes and squash are golden and tender for about 20-30 minutes.
Crumble goat cheese over the roasted veggies, allowing it to melt slightly.
Serve hot or at room temperature.
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