Recipe: Gingery Roasted Butternut Squash & Sweet Potatoes
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.
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
large butternut squash, peeled & seeded
medium sweet potatoes, peeled
yellow onions, peeled and sliced thin
(4-inch) piece ginger, peeled and julienned
- 5 tablespoons
- 1 tablespoon
- 1/2 tablespoon
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!)
Reprinted with permission from The Modern Menu. Simple. Beautiful. Kosher by Kim Kushner, copyright (c) 2013, Gefen Publishing House.
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