Oven roasted Sweet Potatoes and Butternut Squash with Cinnamon, Turmeric and Ginger. A pretty and flavorful side dish…
There has been a large butternut squash sitting on my counter for the last week. It was purchased with the promise to make my husband’s favorite Butternut Squash and Red Pepper Soup that I only manage to make when the weather turns cool. It’s a lovely fall soup with rich flavors that’s so easy to prepare, I find myself making it over and over again.
I posted this particular soup recipe to the blog over a year ago and the pictures are sadly shameful. It was before I got my new camera and I’ll admit, I was a real bonafide blogging newbie. The soup is one of those recipes that I know I can make when I want to prepare a delicious meal in very little time and using only a few ingredients. My hope was to make the soup for EJ, which would make him tremendously happy and reshoot the pictures which would make me very happy. Two birds – one stone. Didn’t happen.
As I mentioned in a previous post, the last few weeks have been wonderfully busy. Our son that lives in California came to visit us for a week. We don’t see Michael often, he graduated from college last year and is just starting out with a career in film. He’s been busy doing freelance editing on projects which leaves him very little time, or money to travel. Fortunately, after months of looking for steady work, he found a full-time job with a small production company. Before he begins his job, we thought it would be great to have him come home for a visit.
With our kids heading off to college and beginning lives of their own, our house is becoming strangely quiet. When our children come home for a visit, the energy in the house returns and I love it.
For dinner while Michael was here, we grilled almost every evening. Houston in the fall means temperatures remain in the 70’s which is perfect weather for grilling. From salmon to steaks, we did it all. It was great catching up and hearing about life in California and the week went by way too fast.
On one of the evenings, we decided to grill chicken breasts and needed a quick and easy side dish and one that could cook while the chicken was on the grill. My thoughts immediately turned to the butternut squash sitting on my kitchen counter.
The butternut squash wasn’t used for soup, instead I decided that I would season and roast it in the oven. I peeled and chopped the squash into 1-inch pieces and did the same with a couple of sweet potatoes. I tossed both the sweet potatoes and the butternut squash into a large bowl and combined them with curry powder, turmeric cinnamon, ginger, salt, pepper and olive oil. Then I poured them out onto a baking sheet and baked them in the oven for about 25 minutes.
Sweet potatoes and butternut squash go great together and the turmeric and curry powder give them a sweet, earthy flavor. The butternut squash and the sweet potatoes bake quickly and by roasting them in the oven, the edges become crisp and slightly charred while the center remains soft. It was a perfect side dish to serve with the chicken and made me realize that it would make a great side dish to serve during the holidays.
This time of the year, I usually use sweet potatoes to make sweet potato casseroles, but this recipe is a great way to use sweet potatoes in a less sweet dish. This roasted sweet potatoes and butternut squash dish is flavorful, easy to make and so pretty to serve. Serve it up for your family this holiday season.
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Roasted Sweet Potatoes & Butternut Squash
- 1 small butternut squash , peeled and seeded
- 3 medium sweet potatoes , peeled
- 3 tablespoons olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon black pepper
- Preheat the oven to 375 degrees F.
- Cut the butternut squash and the sweet potatoes in 1 to 1 1/2-inch cubes.
- Place the cut vegetables in a single layer on 1 large baking sheet.
- Drizzle them with olive oil, cinnamon, turmeric, salt, ginger and pepper.
- Toss well.
- Bake for 30 to 35 minutes.
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