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.
- 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
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.
*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.
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