Roast Potatoes, Parsnips and Butternut Squash


  • potatoes, peeled and cut in 2-3" chunks, or just in half
  • carrots, scrubbed and ends trimmed off
  • parsnips, peeled and cut into wedges at least 1" thick
  • butternut squash, halved, seeded, and cut in wedges


  • Bring a pot of water to boil while you preheat the oven to 400 F.  Simmer the potatoes and carrots for 5 minutes, then add the parsnips and cook another 4-5 minutes.
  • The squash doesn't need to be parboiled.
  • Drain in a colander and let sit for a few minutes. Take everything but the potatoes out of the colander then shake the colander around a bit to shake up the potatoes.
  • Put the vegetables in a shallow pan, along with a few cloves of garlic and some sprigs of fresh parsley if you have some. (Grow some! )  Drizzle some olive oil and add salt and pepper to taste.  Sprinkle some paprika on the squash if you'd like.
  • Roast at 400 for 45 minutes to an hour, depending on the size of the vegetables.