Vegetarian Ginger-Turmeric Roasted Potato Wedges with Butternut Squash

Total time55 min

Prep time15 min

Cook time40 min

4.5

(8)

Vegetarian Ginger-Turmeric Roasted Potato Wedges with Butternut Squash

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Ingredients

4 servings

1 ½ lb russet or yukon gold potatoes (about 3 medium), scrubbed
1 lb butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
3 tbsp olive oil
1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
¾ tsp fine sea salt

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined — either works.
2
Cut each potato lengthwise into 8 wedges (halve, then cut each half into 4 wedges). Place the potato wedges and butternut squash cubes in a large mixing bowl.

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