Roasted Squash and Potatoes

Sorry for the severe lack of updates now that I’m moved in- I can assure you that I’m cooking and baking pretty much constantly now that I’m in my apartment, things have just been pretty hectic.

Either way, now that I’m moved in, I found the perfect grocery store, its name is a little wince-inducing- “Meat Farm,” but it’s an amazing store- the produce section takes up half of the store, and the prices are beyond belief. As such, I’ve been buying all kinds of cheap produce, yum. So, alongside dinner a while ago, I made a nice roasted squash and potato side-dish, a perfect compliment to the (fresh!) basil and lemon marinated chicken and rice. Potatoes are one of my favorite foods- so versatile, filling, and cheap, and I got the squash/ zucchini for maybe $0.60/lb?

Oven Roasted Squash and Potatoes-

Roasted Squash and Potatoes accompanying our chicken and rice. mm!

Ingredients:

4 medium potatoes (any kind will do)
2 medium cloves of garlic garlic (or more, if you love garlic as much as I do)
1 yellow squash, sliced
1 green squash, sliced
3 tbsp. olive oil, plus more for drizzling
Salt, Pepper, dried basil, dried rosemary, and garlic salt for seasoning

Directions:

Since I’m a lazy college student, I like taking short cuts in my cooking, and there’s no way I’d run my gas oven for more than 35 minutes if I didn’t have to, so I just threw my potatoes in the microwave to bake- feel free to bake yours however you’re accustomed to.

Mixed squash, looking pretty in the sunlight. (Check out the full size image on this baby)

So!  Preheat your oven to 400 degrees Fahrenheit. Wash your potatoes and poke through the skin with a fork on each side, then bake in the microwave for 5 minutes, flip over, and bake for another 5 minutes until almost completely cooked. Slice up the potatoes into chunks and peel off the skin if desired. (I’m a skin fan, myself.) Leave to cool. After washing and slicing the squash (writing squash all of these times is making me realize what a funny word it is. XP), combine the slices in a mixing bowl with the olive oil and spices. Mince the cloves of garlic and mix them in with the squash.

Add the potato chunks to the bowl with the squash and mix to combine and add more seasoning if desired. (I had to use my hands to mix at this point, as the mixture took up a lot of room/ was awkward to mix with spoons- make sure your potatoes have cooled if you’re going to mix it with your hands!)

Mixing the potatoes in..

Line a cookie sheet with aluminum foil and spread the potatoes and squash in as few layers as possible on the sheet. Drizzle with more olive oil, if desired. Bake at 400 degrees for 35 minutes or until desired brown-ness is achieved. Serve with a sprinkle of salt, and enjoy!

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This made for a great side-dish, and the colors of the squash were just gorgeous. I served this as a side dish for just the two of us, but we both went back for seconds, and there was still plenty left over for snacking on later during the week.

Having this apartment has been a (somewhat stressful) enjoyable experience, I’m pretty used to it now, even with the surprise addition of my new kitten, Oliver. School starts up next week, so it’ll be fun to try to cook and prepare meals while running around to class and clubs and doing homework at the same time. As I type this, I have a 12-cup pot of split pea soup simmering on the stove, so hopefully that’ll last us a few weeks. (Maybe a post on that later?)

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