Roasted Bacon Thyme Potatoes

• Gluten free

• Meat

  • 7 slices Bacon

• Produce

  • 2 lb Butternut squash
  • 1/4 tsp Garlic powder
  • 1 1/2 lbs Little potato company creamer potatoes
  • 3 Thyme, Fresh sprigs

• Baking & Spices

  • 1 Salt and pepper

Found on thecookiewriter.com

Description

Ingredients

• 1.5 lbs Little Potato Company Creamer Potatoes, halved (I used Chilean Splash )
• 2 lb butternut squash, peeled, seeds removed, and cubed
• 7 slices bacon, sliced
• Salt and pepper
• 1/4 tsp. garlic powder
• 3 Fresh thyme sprigs

Directions

• Add potatoes to a large pot and fill with cold water until just covered. Season with salt, place over high heat and bring to a boil. Boil for 5-7 minutes, or until fork tender. Drain and set aside.
• Preheat oven to 425F.
• Place potatoes, squash, bacon slices, thyme sprigs, salt, pepper, and garlic powder onto baking sheet. Toss and mix until well combined.
• Bake for 10 minutes. Toss again to disperse bacon grease.
• Bake for another 25 minutes, tossing every so often if necessary, and until veggies are browned to your liking.
• Remove thyme sprigs before serving (the fresh thyme should have just fallen off the strands.)

Nutrition