Whole 30 Rosemary-Garlic Potato Wedges with Butternut Squash

Total time55 min

Prep time15 min

Cook time40 min

4.6

(28)

Whole 30 Rosemary-Garlic Potato Wedges with Butternut Squash

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Ingredients

4 servings

1.5 lb russet or yukon gold potatoes (about 3 medium), scrubbed
1 lb butternut squash, peeled and cut into 1-inch chunks
3 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tsp dried thyme
1 tsp fine sea salt

For serving

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

Instructions

1
Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it preheats.
2
Cut the potatoes lengthwise into wedges about 3/4 inch thick at the widest point. Place the potato wedges and butternut squash chunks in a large mixing bowl.

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