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Lemony Roasted Butternut Squash, Potatoes & Apple with Breadcrumbs | Living Healthy in Seattle

Lemony Roasted Butternut Squash, Potatoes & Apple with Breadcrumbs

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1

Ingredients
  

  • 1 cup medium-dice butternut squash (seeds and skin removed)
  • 1 cup medium-dice yukon gold potatoes (skin intact)
  • 1 cup medium-dice pink lady or granny smith apple (skin intact)
  • 1 teaspoon avocado oil, or enough to lightly coat squash, potatoes, and apple
  • Pink sea salt, to taste
  • 1/2 teaspoon finely chopped fresh thyme
  • 3/4 teaspoon fresh lemon juice, or to taste
  • Crumbled vegan feta (I use Trader Joe's vegan feta packed in brine), for topping
  • Toasted panko breadcrumbs (use gluten-free breadcrumb for a gluten-free recipe), for topping

Instructions
 

  • Heat oven to 425. Toss the diced squash, potatoes, and apple in the oil on a parchment-lined rimmed large metal baking sheet. Roast for 15 minutes, flip, then roast for another 15 to 20 minutes or until tender and lightly golden along the edges.
  • Season the veggie apple mixture with salt, then toss with the thyme and lemon, to taste.
  • Spoon into a bowl, then top with crumbled vegan feta and toasted breadcrumbs.