Roasted Sweet Potato And Squash

Photograph by Shannon L. Buck copyright 2015

The harvest was good this year, and netted quite a few squash from my parents’ garden. Of which, they ever so nicely shared. I’ve experimented with stuffed squash recipes, and used some squash in the recipe below. The outcome has been good on everything.

This recipe can be changed up by using different types of potatoes, and a variety of herbs. Or onion and/or garlic powder. See what you prefer.

By the way, this was one of the first things I tried making in my new toaster oven! Many of you know I rent a room, and I don’t have a stove and oven. I was using a very small ancient toaster oven with no manual. It was so old I couldn’t even find a manual online. Since I’d never used a toaster oven, I did not know how to use it very well.

Photograph by Shannon L. Buck copyright 2014.

I needed a bigger one with a couple of racks, so I finally bought one and a few pans to go with it. This one also has a rotisserie setup which I have yet to try. I gave the old toaster oven to the man renting the room downstairs from me.

Photograph by Shannon L. Buck copyright 2015

Isn’t this new one pretty? I just love it, and the manual that tells me how to use it.

Also, I gave up the microwave. Honestly, I had one of my own for years and only used it a few times a week to warm something or make popcorn. Now that I’m renting the room, I find I’m using it almost daily. Often, a few times a day. I don’t honestly think it is good for anyone to use one of those contraptions regularly, so I decided to let it go. I gave it back to the landlord. This freed up some space in my room.


1 small sweet potato

1/2 of a small butternut squash

extra virgin olive oil

parsley, oregano, rosemary, or an herb of your choice

sea salt

  1. Scrub the sweet potato and cut out any bad spots, leaving as much of the peel on as possible while cutting off the ends.
  2. Peel the squash and slice about one-inch thick.
  3. Cut the sweet potato and the squash into bite size pieces and put them in a baking dish.
  4. Cover with a little oil, and grind some sea salt over the pieces.
  5. Add a sprinkling of your choice of herbs.
  6. Bake at 350 to 400 degrees about 25 minutes, then stir them around a bit.
  7. Bake again until a fork slides into the pieces easily. 10 to 20 minutes.


  • Use coupons when applicable, but only if doing so will save you money over another brand.
  • Purchase store brands.
  • Coupling a sale with a coupon might also help to save money.
  • And growing your own vegetables and herbs will save you even more.
  • Sweet potato and squash don’t take as long to cook as regular potatoes, so be sure to keep an eye on these while baking.

Photograph by Shannon L. Buck copyright 2015

Serving Suggestions

  • Serve alongside fresh sliced cucumbers and turkey breast.
  • Use to make a Harvest Salad.

Happy Autumn!


Tags: , , , , , , , ,

Categories: Celebrating Autumn, Sides

Author:Shannon L. Buck

Hi all! My name is Shannon. I'm a single mother of two young adult daughters and a Memay to one precious Little Man. I work as a writer from my home in Orono, Maine, and as a Front Desk Agent at an inn in Bangor. Writing is my life, second only to my daughters and grandson. I enjoy writing nonfiction, as well as fiction in a number of genres.


Hello, Would you like to connect with me? I am looking forward to you joining me on my networking pages.


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