Macadamia Roasted Butternut Squash and New Potatoes

A bowl of food with some ears of wheat

The beautiful organic butternut squash I purchased about a month ago was sitting on my kitchen island, silently mocking me every time I glanced its way. Yes, it can be a bit of work peeling and seeding this tasty gourd. And yes, there were times that I wished I’d bought the convenient peeled and chopped packages I passed up during my grocery runs. Now time was running out. There was a tiny spot on one end of the squash that was slowly expanding. One recent chilly afternoon, admittedly spurred more by hunger than creativity, I felt ready for the challenge. And guess what? It was much easier than I imagined. Here’s what I created. Hope you enjoy it as much as I did!

  • Author: Lori
  • Prep Time: 20 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: 6 servings as a side dish 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


Units Scale
  • 2 1/2 to 3-pound butternut squash, organic preferred
  • 2 lbs. new potatoes, organic preferred
  • 12 tablespoons olive oil
  • 1 1/2 tablespoons fresh rosemary, minced
  • 1 tablespoon dried parsley or 3 tablespoons fresh parsley, chopped
  • 1 teaspoon sea salt
  • 1/2 cup roasted, unsalted macadamias, chopped
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely grated vegan parmesan cheese


  • Preheat oven to 375 degrees F.
  • Line a large baking sheet with parchment paper.


  1. Prep the Squash  Use a freshly sharpened chef’s knife to carefully slice off the bottom and top of the squash. Hold the squash firmly with the bottom centered on a cutting board. Slice in half from top to bottom. Use an ice cream scooper or large spoon to scrape out the seeds and strings from each half. Next, lay each half, cut side down, onto cutting board and slice into two to three smaller sections. Peel the smaller sections with a paring knife and cut into approximately 2-inch cubes.
  1. Prep the Potatoes  Rinse the potatoes in a colander. Use a paring knife to remove any large blemishes and any budding sprouts, also called “eyes”. Cut potatoes into pieces roughly equal to the butternut squash cubes by either halving or quartering.
  1. Season and Roast  Transfer the squash and potatoes to a large bowl. Drizzle with olive oil. Add herbs, macadamias, breadcrumbs, parmesan, and salt. Gently stir with large spoon until veggies are evenly coated with all ingredients.

Bake for 40 -45 minutes, stirring after 25 minutes. Squash and potatoes should be fork tender and the breadcrumbs and macadamias lightly browned. Serve warm.


Refrigerate leftovers for 3-4 days. I have not tried freezing leftovers. Probably best to use as prepared within freshness window. Or you can puree and create a delicious soup or sauce!

Keywords: butternut squash, roasted winter veggies, roasted potatoes, macadamia roasted butternut squash and potatoes