While potatoes are cooking, prepare your squash. Toss butternut squash cubes in 2 Tbsp olive oil and 1/2 tsp each sea salt and pepper (amounts as original recipe is written // adjust if altering batch size). Roast for 15-20 minutes, or until just tender. You don’t want it to get mushy, just soft.
*Sub plain soy yogurt and/or Vegenaise to keep this recipe vegan.
*Inspired by dietsinreview.
*Nutrition information is a rough estimate.