Trois Fromages L’oignon Doux Tartlettes
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Parmesan Roasted Butternut Squash Potatoes
Details
- Servings: 4
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: starter
Cuisine
- american
Ingredients
- 4 medium Yukon Gold potatoes, unpeeled and cut into 1-inch chunks (about 2 cups)
- 1 1/2 cups butternut squash, cute in 1-inch chunks
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
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