Italian Squash & Potatoes


A perfect side dish for a pasta? Squash & Potatoes.

Yes, you can still have a green salad and some bread but why not add something a little extra? Squash & Potatoes.

My DH loves potatoes and I love squash so this dish works perfectly as a side to really any meal. Whether you are a Vegan, Vegetarian, or an Omnivore, you are sure to find this Delicious!

Delicious Rating: This  easy recipe so simple to cook. You can even prepare the squash and potatoes ahead of time and bake at a later time or the next day before dinner. I like my squash soft while I know others may enjoy it a bit more crunchy, so really you can control the level of cookedness(not a word) when sauteing them. Rosemary & Thyme are perfect for this dish. They both have individual tastes that when put together give such a depth to the vegetables and bring out the natural flavor of the squash & potatoes, they don’t overwhelm the veggies. I will definitely be making this dish again! Let me know what you think of it.


Italian Squash & Potatoes
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Yields: 4 Side Dishes
This is a Vegan Side Dish Recipe!
  • 8 small red potatoes
  • 1 green squash
  • Salt & Pepper
  • 1 garlic clove, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp olive oil
  1. Boil potatoes until tender, 10 minutes.
  2. Drain and cool.
  3. Cut potatoes in half.
  4. Cut squash in half lengthwise and half those for 4 pieces.
  5. Season cut sides of squash and potatoes with salt and pepper.
  6. Heat olive oil in a pan over medium heat and add garlic, thyme, and rosemary.
  7. When oil is hot, place squash and potatoes cut side down and cook for 10 minutes.
  8. Preheat oven to 400 degrees F.
  9. Place vegetables in a baking sheet lined with foil and bake for 10 minutes.
  10. Serve warm.

I was only making enough for two and maybe leftovers. But you can double, triple, whatever you want to make more of this recipe.

I think yellow squash would be a great addition to this dish.




Leave a comment

Your email address will not be published.

Rate this recipe: