DOWD'S SWEET TOOTH

SAVORING THE SWEET IN LIFE

Sweet Potatoes and Butternut Squash

Dowd Simpson

10 Sep, 2015

Last night we had some dear friends over for dinner. One of my favorite things to do is have a sort of pot luck type meal, where friends bring all sorts of yummy dishes. I like being able to taste all the culinary creations of my friends. This way I don't have to choose just one and can sample so many. When we host or when we are invited to a night like this, I have the yummiest and easiest go to dish. When it's cooking it smells like Thanksgiving, so it is perfect for my favorite season of the year...Fall! It's a sweet potato and butternut squash hash. I love it as a side dish and as a taco filling. And if it hasn't disappeared at dinnertime, it's just as yummy mixed up with my eggs the next morning. I am not kidding when I say it's the easiest. Look:


Preheat oven to 425


Chop sweet potatoes and butternut squash into 1/2 inch squares (a lot of stores sell them pre-cut)


2 Tbs of Extra Virgin Olive Oil

1 Tbs salt

1 Tbs pepper

1 Tbs cinnamon


Mix all together


Line your baking sheet with aluminum foil. Lay out the sweet potatoes and butternut squash in a single layer on the sheet.

Bake for 35-45 minutes rotating halfway through.


Savor the deliciousness!


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