Curry-Thyme Potatoes and Butternut Squash

  • 1 tsp yellow curry powder
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp ground cardamon
  • 4 TBS coconut oil, melted
  • 2 cups potatoes, diced
  • 2 cups butternut squash, diced

Place potatoes and squash in large bowl.  Mix spiced into oil and pour over potatoes and squash.  (It helps if the potatoes and squash are at room temp so the oil remains melted). Mix the mixture and then spread over a baking sheet.  Bake at 375 for 30-40 minutes until potatoes and squash are tender.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s