Extremely easy to make, this recipe is gluten-free and packed with delicious roasted vegetable flavors.

10 mins
40 mins


  • 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


  • Step 1

    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.

  • Step 2

    Preheat oven to 425 °F.

  • Step 3

    Place potatoes, squash, bacon slices, thyme sprigs, salt, pepper, and garlic powder onto baking sheet. Toss and mix until well combined.

  • Step 4

    Bake for 10 minutes. Toss again to disperse bacon grease.

  • Step 5

    Bake for another 25 minutes, tossing every so often if necessary, and until veggies are browned to your liking.

  • Step 6

    Remove thyme sprigs before serving (the fresh thyme should have just fallen off the strands).