Roasted butternut squash and sweet potatoes

October 20, 2017 Published by Dina Leave your thoughts

If you follow me on facebook you may know that I went to the market the other day and brought just about the entire market home with me. I was too excited to leave anything behind, it being the end of the season and probably one of my last market trips this season. Living at the 50th parallel has its disadavantages.

In spite of the fact that there are only two of us at home I am pretty optimistic that I can use up everything I bought. I have a couple of soups in mind, a few vegetable dishes, some things I can use with grains, a couple of batches of tomato sauce, fall desserts and before you know it my fridge will be empty again. Truth is, it never is, empty, that is.

One of my favourite fall vegetables are the squashes and in this dish I combine a butternut squash with sweet potatoes for a delicious and colourful fall coloured dish that I can enjoy any time. The vegetables were so fresh (all local) and sweet that hardly anything was needed other than salt and pepper. I do however like to sprinkle them with a light shower of sugar before roasting, it helps with the browning.

Cook them covered until almost done, then remove the cover and let them finish roasting uncovered sop they brown a little and cook on the outside.

Enjoy.


 

Roasted butternut squash and sweet potatoes


Ingredients:

1 butternut squash

2 large sweet potatoes3 tablespoons olive oil, more as needed

Salt and pepper

A pinch of sugar


Directions:

Peel the squash with a veget

 




 

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