Healthy Thanksgiving Sides – Roasted Butternut Squash & Roasted Fingerlings

Butternut squash Roasted Fingerling Potatoes

Roasted Butternut Squash with Herb Oil and Goat Cheese

This twist on butternut squash is perfect for any fall dish! Along with the rich flavor, you get to enjoy bold flavors from fresh herbs and garlic. A touch of goat cheese rounds out this easy side that will make your guests happy too (and maybe even take seconds).


  • 1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
  • 1 garlic clove, finely grated
  • ¼ cup olive oil
  • ¼ cup finely chopped parsley
  • 1 tablespoon finely chopped marjoram or oregano
  • 1 ½ teaspoons red wine vinegar, divided
  • Kosher salt, freshly ground pepper
  • 3 ounces fresh goat cheese


  1. Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.
  2. Meanwhile, whisk garlic, oil, parsley, marjoram, and ½ tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
  3. Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place them in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
  4. Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.

Do Ahead:  Herb oil can be made 1 day ahead. Cover and chill.

Roasted Rosemary Fingerling Potatoes

These roasted fingerling potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. They cook in about the same time it takes for a large roast to rest before carving. Bake the potatoes in their jackets so the outsides get nice and browned while the buttery interiors gently cook through.


  • 1 tablespoon chopped fresh rosemary, 2 tablespoons olive oil
  • ¾ teaspoon kosher salt, ½ teaspoon black pepper
  • 3 shallots, thinly sliced, 2 pounds fingerling potatoes, halved lengthwise (about 6 cups)
  • Cooking spray, 2 teaspoons minced fresh chives


  1. Preheat oven to 425°
  2. Combine first 6 ingredients in a large bowl, tossing to coat.
  3. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray.
  4. Bake at 425° for 27 minutes or until potatoes are tender, turning after 15 minutes.
  5. Sprinkle evenly with chives.

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