Recipe: Gingery Roasted Butternut Squash & Sweet Potatoes

Recipe: Gingery Roasted Butternut Squash & Sweet Potatoes

Kim Kushner
Mar 26, 2015
(Image credit: Kimberley Hasselbrink)

Every time I serve this dish, my guests ask: “What is this?” The softness of the butternut squash and sweet potatoes is contrasted with the sharpness of the ginger, and the combination is truly magical. I like to make it in the morning, and keep it in the oven all day long. Your house will smell so good that you’ll want to make it over again and again.

Tester's Notes

This recipe makes a lot of food, which is great! I would recommend dividing the mixture up between two baking sheets to give the food some space to roast more evenly.

Baking it the full amount of time will definitely yield very soft results, so feel free to shorten the bake time if you prefer firmer squash and potatoes.

- Christine, March 2015

Ginger, Butternut Squash & Sweet Potato

Serves 8

1 large butternut squash, peeled & seeded
4 medium sweet potatoes, peeled
3 yellow onions, peeled and sliced thin
1 4-inch piece ginger, peeled and julienned
5 tablespoons olive oil
1 tablespoon Kosher salt
1/2 tablespoon black pepper

Preheat oven 400°F.

Cut the butternut squash and sweet potatoes into wedges, about 2 inches each. In a large bowl, combine the squash, sweet potatoes, onions, ginger, olive oil, salt, and pepper. Use your hands to mix all ingredients together.

Transfer to a parchment-lined baking sheet, and arrange in a single layer. Bake, uncovered, for 40 minutes. Reduce the temperature to 300°F, and cook for an additional 1 1/2 hours. Reduce oven temperature to 200°F and cook for 1 hour longer. If you are not serving this dish immediately, keep in oven until serving (even if the oven is “off,” the warmth does it good ... I even keep it in the oven overnight!)

Recipe reprinted with permission.

Buy Kim's Book! The Modern Menu: Simple. Beautiful. Kosher. by Kim Kushner

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