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–+ servings
Roasted Squash and Potatoes Sheet Pan Meal

Roasted Squash and Potatoes Sheet Pan Meal: Easy & Flavorful

A delightful Roasted Squash and Potatoes Sheet Pan Meal that combines seasonal veggies with savory pesto for a quick, healthy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 4 cups Yukon Gold Potatoes Cube into 1-inch pieces
  • 2 cups Yellow Squash Slice into ½-inch rounds
  • 2 cups Zucchini Slice into ½-inch rounds
For the Protein
  • 1 can Black Beans Drained and rinsed
For the Delicious Sauce
  • ¼ cup Pesto Plus more for garnish
Seasonings
  • to taste Salt
  • to taste Pepper
  • to taste Red Pepper Flakes
Optional Toppings
  • 1 Avocado Sliced For creaminess
  • ½ cup Green Olives Chopped or whole

Equipment

  • Oven
  • Sheet Pan
  • Parchment Paper
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
  2. Cut Yukon gold potatoes into 1-inch cubes and slice zucchini and yellow squash into ½-inch rounds.
  3. In a mixing bowl, combine potatoes, zucchini, yellow squash, and drained black beans. Add ¼ cup of pesto and toss to coat.
  4. Spread the mixture on the prepared sheet pan in a single layer.
  5. Roast in the oven for 20 minutes, then stir and roast for an additional 15-20 minutes or until tender.
  6. Remove from oven, serve warm, and garnish with sliced avocado and green olives if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 2000IUVitamin C: 35mgCalcium: 80mgIron: 2mg

Notes

Avoid overcrowding the pan for optimal roasting. Use your favorite pesto for the best flavor.

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