Roasted butternut squash and sweet potatoes
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 so they brown a little and cook on the outside.
1 butternut squash
2 large sweet potatoes
3 tablespoons olive oil, more as needed
Salt and pepper
2 tablespoons brown sugar
Peel the squash and the potatoes and cut into medium size pieces.
Place potatoes and squash on a parchment lined baking sheet and drizzle with oil, just enough to coat the vegetables.
Sprinkle salt and pepper over.
Add the brown sugar and toss to combine with the vegetables.
Cover loosely with foil and roast in a preheated oven in a preheated 400F oven until almost done.
Uncover and finish the cooking, about 15 minutes more or so, until lightly golden in spots.