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    Home » All-Recipes » Sides

    Vegan Parmesan Roasted Potatoes & Butternut Squash

    Published: Dec 9, 2015 · Modified: Jan 10, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    This vegan parmesan roasted potatoes & butternut squash recipe looks fancy enough for a holiday side dish, but is simple enough for busy weeknight meals.

    Vegan Parmesan Roasted Potatoes & Butternut Squash - this tasty recipe looks fancy enough for a holiday side dish, but is simple enough for busy weeknight meals | VeggiePrimer.com
    Jump to:
    • How To Cut A Butternut Squash
    • 5 Easy Steps
    • 📖 Recipe

    Looking for a colorful side dish for your holiday table? Would you also like one that’s tasty and easy to prepare? This Vegan Parmesan Roasted Potatoes & Butternut Squash recipe fits the bill.

    Potatoes and squash offer a nice contrast of color and flavor. Dried cranberries add additional color and a touch of sweetness. Dried thyme and vegan Parmesan provide a savory hint of cheese. It looks fancy, but it’s actually very simple!

    How To Cut A Butternut Squash

    Cutting the butternut squash is the only part of the recipe that can be a little tricky. You want to be sure you have a sharp chef’s knife and a good vegetable peeler. Then follow these steps:

    • Cut off top and bottom of squash.
    • Stand squash on flat end of rounded bottom and slice down the center with hands on both ends of the knife.
    • Scoop out seeds with a large spoon and peel skin with a vegetable peeler.
    • Slice each half in two – just above the round bottom.
    • Slice each piece into strips lengthwise then chop into smaller pieces.

    Here’s a video demo you may find helpful:

    5 Easy Steps

    Vegan Parmesan Roasted Potatoes & Butternut Squash - this tasty recipe looks fancy enough for a holiday side dish, but is simple enough for busy weeknight meals | VeggiePrimer.com

    The challenge of cutting hard butternut squash aside, this Vegan Parmesan Roasted Potatoes & Butternut Squash recipe can be prepared in 5 easy steps:

    1. Chop potatoes and squash.
    2. Coat with dried thyme and vegan Parmesan cheese.
    3. Toss mixture in a baking dished coated with olive oil.
    4. Roast at 400 degrees F for 1 hour. (Stir every 15 minutes.)
    5. Add dried cranberries during the last 15 minutes of roasting.

    How’s that for simple? In just over an hour you will have a tasty colorful dish for your holiday table. But why save it for special occasions? This Vegan Parmesan Roasted Potatoes & Butternut Squash recipe also makes a good side dish for busy weeknight dinners. I’m serving it tonight with some Kale Veggie Burgers…

    Vegan Parmesan Roasted Potatoes & Butternut Squash - this tasty recipe looks fancy enough for a holiday side dish, but is simple enough for busy weeknight meals | VeggiePrimer.com

    📖 Recipe

    Vegan Parmesan Roasted Potatoes & Butternut Squash - this tasty recipe looks fancy enough for a holiday side dish, but is simple enough for busy weeknight meals | VeggiePrimer.com
    Print Pin

    Vegan Parmesan Roasted Potatoes & Butternut Squash

    This Vegan Parmesan Roasted Potatoes & Butternut Squash recipe looks fancy enough for a holiday side dish, but is simple enough for busy weeknight meals.
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 6

    Ingredients

    • ½ butternut squash peeled, seeded and chopped into 1-2chunks*
    • 4 potatoes large, scrubbed and chopped into 1-2chunks (I like to use Yukon Gold)
    • ¼ cup low sodium vegetable broth
    • ½ Tbsp. dried thyme
    • ⅓ cup vegan Parmesan cheese - see recipe
    • 2 Tbsp. olive oil
    • 1 cup dried cranberries optional

    Instructions

    • Preheat oven to 400 degrees F.
    • Place chopped squash and potatoes in a large mixing bowl and pour vegetable broth over them. Use a large spoon or your hands to mix until all of the pieces are coated with the vegetable broth.
    • Sprinkle thyme over squash and potatoes and mix until all pieces are coated.
    • Sprinkle vegan Parmesan over squash and potatoes and mix again until all pieces are coated. (I find it helpful to add about ⅓ of the Parmesan at a time and mix well before adding more.)
    • Add 2 tbsp. of olive oil to a 9x13-baking dish and use a paper towel to coat the bottom and sides of the dish.
    • Spread squash and potatoes in the baking dish and bake at 400 degrees for 1 hour – stir the mixture every 15 minutes.
    • Sprinkle with dried cranberries for the last 15 minutes of baking, if desired.
    • Let cool for a couple of minutes before serving.

    Notes

    *If you wish to use the entire butternut squash, simply double the recipe and divide the mixture between two 9x13 baking dishes.
    You could also try substituting sweet potato for the butternut squash.
    Ingredients are a rough estimate per serving.

    Nutrition

    Calories: 291kcal | Carbohydrates: 55g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 980mg | Fiber: 7g | Sugar: 17g | Vitamin A: 9971IU | Vitamin C: 48mg | Calcium: 89mg | Iron: 4mg
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    Hi! I'm Margaret. I created Veggie Primer to share what I've learned since adopting a plant-based lifestyle in 2011.

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