1 lb (2-1/4 cup) of pepper, bell, green or red, small dice or chop (optional)
10 lbs of potatoes, any kinds peeled or unpeeled, 1/2 inch dice
2 lbs 8 oz of butternut squash, peeled and cored, 1/2 inch dice
1/2 cup of vegetable oil
1/2 cup of butter, melted
1 Tbsp dried (3 Tbsp fresh) of thyme, fresh or dried leaves
3 Tbsp 1 tsp of salt
1 tsp of garlic powder
1 tsp of black pepper
Steps
Combine the olive oil, onions and bell pepper, if you are using it, in a skillet. Cook over medium-high heat, stirring frequently, until the onions are well cooked and just beginning to brown, about 5 minutes.
Toss together the potatoes, squash, vegetable oil, butter, thyme, salt, garlic powder and black pepper to thoroughly combine.
Roast, in a single layer if possible, on a parchment–covered baking sheet until the vegetables are just cooked through, but NOT mushy. Convection oven: 375°F about 8-12 minutes Conventional oven: 400°F about 13-17 minutes. CCP: Heat to 140°F or higher.
Add to a hotel pan and mix gently with rubber spatulas to avoid breaking up the vegetables too much.
