Butternut squash in the Greek cuisine is often used in savory and sweet Greek style pies and also made into preserves (spoon sweet). In some areas they fry it and drizzle it with vinegar or make fritters. Today, I am making it roasted which is probably the easiest way, combining it with a few potatoes and lime instead of lemon. I use my mother’s slow-roasting method which slightly caramelizes the outside, while soft on the inside.
The concept is similar to the regular Greek style roasted potatoes, but making it more seasonal with the squash, adding some sweetness and of course a good dose of beta-carotene and fiber.
This is great on its own sprinkled with a bit of feta or as a side with meat.
Slow Roasted Butternut Squash and Potatoes with Olive Oil and Lime
- 1 pound butternut squash cut in 1 inch pieces
- 1 pound potatoes cut into 1 inch pieces
- ½ cup olive oil
- juice and zest from 1 lime
- 1 ½ tablespoons rosemary
- 3 garlic cloves sliced
- Salt and pepper to taste
- Cut the potatoes and soak them in water for 20 minutes
- Peel the squash and cut.
- Preheat oven at 400 degrees Fahrenheit (200 Celsius)
- Sauté the potatoes in a large pan with 1 teaspoon olive oil for about 5 minutes
- In a large bowl, mix all the ingredients including the potatoes making sure everything is coated well.
- Put the mixture in a baking dish that is large enough so that it is in one layer
- Pour ¼ cup hot water in the corner of the pan tilting it so the water spread across the whole bottom of the baling dish.
- Cover with aluminum foil and roast for 20 minutes.
- Remove aluminum and lower the temperature to 320 (160) and roast for until potatoes are cooked at soft, for about 1 hour. Check the fluid levels while roasting and add a bit of hot water if needed.