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How to roast squash and potatoes starts with a simple answer: you toss them in oil, season them well, and roast them in a hot oven until they’re golden and tender.
The combo works because squash gets sweet and caramelized while potatoes turn crispy on the outside and fluffy on the inside.
Whether you’re asking how to roast squash and potatoes for a holiday side or a cozy weeknight dinner, this method keeps things easy.
In this post, we’ll walk through how to roast squash and potatoes step by step, including prep, seasoning, timing, and tips for the best texture.
Let’s get roasting.
How to Roast Squash and Potatoes: The Basic Method
Learning how to roast squash and potatoes comes down to a few key moves.
Get these right and you’ll nail it every single time.
1. Pick the Right Squash and Potatoes
For squash, butternut, acorn, delicata, and kabocha all roast beautifully.
Delicata and acorn have thinner skins, so you can leave the peel on if you like.
For potatoes, Yukon Golds and russets give you that creamy interior, while baby reds and fingerlings hold their shape well.
A mix of both types of potatoes adds nice variety to the pan.
2. Cut Everything Into Even Pieces
When you roast squash and potatoes together, size matters more than you’d think.
Cut both into roughly 1-inch cubes so they cook at the same rate.
If your squash pieces are much smaller than the potatoes, they’ll turn to mush before the potatoes are done.
Keep the pieces uniform and everything finishes at the same time.
3. Toss With Oil and Seasonings
This is the step that makes roasted squash and potatoes taste amazing.
Use about 2 to 3 tablespoons of olive oil or avocado oil for a standard sheet pan.
Then season with salt, black pepper, garlic powder, and smoked paprika.
A little dried rosemary or thyme pairs beautifully with both veggies too.
Toss everything until each piece is coated, not drenched.
4. Spread Them in a Single Layer
Crowding the pan is the number one reason roasted squash and potatoes come out soggy.
Spread the pieces in a single layer with a little space between them.
If you’re roasting a big batch, use two sheet pans instead of piling everything onto one.
This lets the heat circulate and gives you those crispy edges everyone loves.
How Long to Roast Squash and Potatoes
Timing depends on your oven and the size of your pieces, but here’s a solid guide.
1. Preheat to 425°F (220°C)
A hot oven is key when you roast squash and potatoes.
Preheat for at least 15 minutes so the oven is fully up to temperature.
A hot pan and hot oven give you browning instead of steaming.
2. Roast for 25 to 35 Minutes
Roast squash and potatoes for about 25 to 35 minutes total.
Flip them with a spatula halfway through so both sides get color.
The potatoes should be fork-tender and the squash should caramelize at the edges.
3. Check for Doneness
Pierce a potato with a fork, and if it slides in easily, they’re done.
The squash should be soft and slightly browned.
If the squash finishes first, just scoop it out and let the potatoes keep going.
Tips for the Best Roasted Squash and Potatoes
Want to level up your roasted squash and potatoes?
Try these simple tricks.
1. Don’t Skip the Preheated Pan
Put your sheet pan in the oven while it preheats.
When you add the veggies to a hot pan, they start crisping immediately.
This one tip makes a huge difference in texture.
2. Add a Finishing Touch
Once your roasted squash and potatoes come out of the oven, finish them with fresh herbs.
A squeeze of lemon juice or a drizzle of maple syrup works wonders too.
A sprinkle of parmesan or feta adds a salty, savory kick.
3. Save the Seeds
If you’re using butternut or acorn squash, save the seeds.
Rinse, dry, and roast them alongside the veggies for a crunchy snack.
It’s a nice bonus when you roast squash and potatoes from scratch.
So, How Do You Roast Squash and Potatoes?
You roast squash and potatoes by cutting them into even pieces, tossing them in oil and seasonings, and roasting them at 425°F for 25 to 35 minutes.
That’s really all there is to it.
With a hot oven, a single layer, and a mid-roast flip, you’ll get crispy potatoes and caramelized squash every time.
So next time you’re wondering how to roast squash and potatoes, just remember: even pieces, good oil, hot oven, and a little patience.
Now go preheat that oven and enjoy your roasted squash and potatoes.