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.



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