Roasted Summer Squash and Red Potatoes

We roast vegetables a lot. It’s our favorite way to cook up many different veggies at once, and it’s so simple and delicious that it’s become our go-to dinner. I wanted to shake things up a bit, so we did a new combo of veggies, summer squash and red potatoes, and added a breadcrumb coating to try a new crispy texture. 

The breadcrumbs get brown and crispy in the oven, and they add a little bit of a crunchy bite to the tender roasted veggies. We ate our crispy veggies with quinoa and steamed broccoli, but you could also serve this easy dish with some sauteed spinach and baked beans, or over salad with garlic bread. Those are just a few ideas but the sky is the limit for this yummy dish!

It’s fun (and tasty!) to change up our old habits sometimes. 🙂

2 medium yellow squash, chopped into bite-sized pieces
8-10 red potatoes, chopped into bite-sized pieces
1/4 cup olive oil
1/2 cup Italian bread crumbs
pinch salt
1/2 tsp paprika
1 tsp garlic powder
1 tsp dried rosemary

Preheat oven to 400 degrees. In a large mixing bowl, toss together all of the ingredients until the squash and potatoes are evenly coated. Pour mixture onto a large baking sheet and place in the preheated oven. Roast for 30-40 minutes or until tender and browned, lightly tossing half way through. Serve immediately. (We ate ours with steamed broccoli and quinoa).

Serves 4

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