Extremely easy to make, this recipe is gluten-free and packed with delicious roasted vegetable flavors.
- Large pot
- Baking sheet
- 1.5 lbs Little Potatoes, halved
- 2 lbs butternut squash, peeled, seeds removed, and cubed
- 7 slices bacon, sliced
- (To taste) salt and pepper
- 1/4 tsp garlic powder
- 3 sprigs fresh thyme
Add potatoes to a large pot and fill with cold water until just covered. Season with salt, place over high heat and bring to a boil. Boil for 5 to 7 minutes, or until fork tender. Drain and set aside.
Preheat oven to 425 °F.
Place potatoes, squash, bacon slices, thyme sprigs, salt, pepper, and garlic powder onto baking sheet. Toss and mix until well combined.
Bake for 10 minutes. Toss again to disperse bacon grease.
Bake for another 25 minutes, tossing every so often if necessary, and until veggies are browned to your liking.
Remove thyme sprigs before serving (the fresh thyme should have just fallen off the strands).