Thought this name it was a fun twist to my recipes! I can’t take credit for it though, my uncle picked out this name. This dish is SO delicious, filling, and nutritious. I LOVE squash and sweet potatoes! Sweet potatoes have so many health benefits, primarily for it’s anti-inflammatory properties, and it’s a great natural source of carbohydrates so it’s very filling. You will definitely have to try this recipe! For Thanksgiving, I made enough of it to last all weekend, so my recipe feeds over 20 people! Adjust the recipe to your needs.
gluten free ~ dairy free ~ soy free ~ grain free ~ vegetarian
servings: 12-14 people
cook time: 10-20 minutes
prep time: 10- 20 minutes
ingredients:
- 3 butternut squash
- 7 sweet potatoes
- 3 onions
- bundle of fresh rosemary
- olive oil
- salt/pepper
directions:
- Preheat oven to 375 degrees F
- Wash the sweet potatoes, onions, rosemary, and butternut squash thoroughly, then dry.
- Place the butternut squash into the oven, whole, for 15-20 minutes to soften (this makes chopping much easier). (ignore the other squash in this photo, that was for something else!)
- Cut the butternut squash in half, then peel the skin off, scoop the seeds out, and cut into cubes.
- Chop the onions into large dices.
- Cut the sweet potatoes into cubes, leaving the skin on.
- Liberally pluck rosemary off stems, and sprinkle onto dish, along with salt/pepper.
- In a large roasting pan, toss the sweet potatoes with the oil well to combine, ensuring that each piece is coated.
- Roast for 45 minutes covered, then take off cover and broil for the last 15 minutes to brown the edges.
- Take out of oven, let cool, and enjoy!
