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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 Method

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

Method
 

  1. 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.
  2. Season the veggie apple mixture with salt, then toss with the thyme and lemon, to taste.
  3. Spoon into a bowl, then top with crumbled vegan feta and toasted breadcrumbs.