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!