Roasted Butternut Squash, Onions, and Red Potatoes with Fresh Herbs

It’s been a little while since we’ve had a chance to share some new recipes.

Here are a couple of great recipes for roasted winter squash. This was a refreshing meal on a cold day. Tofu was also roasted with the butternut squash, red potatoes, and red onions. Whole cloves of garlic were addded for good measure. Unfortunately there weren’t any fresh herbs on hand but dang it was good.


  • 1 (3.5-4 pound) butternut squash, peeled and seeded
  • One block of tofu cut
  • 5 medium red potatoes, rinsed and scrubbed (about 1 1/2 pounds)
  • 1 large purple onion
  • 1 tablespoon fresh, minced rosemary (strip rosemary from stems prior to mincing)
  • 1 tablespoon fresh, minced sage (strip sage from stems prior to mincing)
  • 1 tablespoon fresh, minced thyme (do not include any stems that are woody)
  • 1/4 cup extra virgin olive oil (or coconut oil, which is all we had on hand at the time)
  • salt and pepper, to taste



Cut them all into 3/4 to 1” size. Oil, add spices, roast at 450 degrees. Take them out and stir / rotate them every 10 minutes. After 20 to 25 minutes, once the thicker veggies are easily pierced with a fork, it should be ready.

While that’s all roasting, you can make this great sauce that really helped make the meal ‘taste like more’….

Sauce ingredients

  • 3 Tbsp. olive oil (or coconut oil, heated so it becomes liquid)
  • 3 Tbsp. tahini
  • 1 1/2 Tbsp. lemon juice (about 1/2 a lemon)
  • 2 Tbsp. water
  • 1/4 teaspoon kosher salt
  • 1 to 2 cloves garlic, crushed (I skipped this since we had garlic roasting)
  • 1 teaspoon maple syrup or honey (optional – but delicious)
  • za’atar (to taste – no idea what this is… I’ll have to look it up sometime.)
  • nice sea salt (like Maldon) and freshly ground black pepper



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