Sephardic Sweet Potatoes and Squash
- Ready In:
- 1hr 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 453.59 g acorn squash (I've only used butternut) or 453.59 g butternut squash (I've only used butternut)
- 453.59 g sweet potatoes or 453.59 g yam
- 29.58 ml vegetable oil
- 59.14 ml dried cranberries or 59.14 ml dried cherries
- 29.58 ml brown sugar
- 4.92 ml ground cinnamon
directions
- Preheat oven to 375°F.
- Peel the squash and sweet potatoes.
- Cut both the sweet potatoes and the squash into 1 inch cubes. Place most of the oil in the pan (I use a 9-inch13"), and add the sweet potatoes and the squash and bake, covered with aluminum foil for about 20 minutes.
- After 20 minutes is up, remove dish from oven and remove foil.
- Add cranberries (I use more than 1/4 cup).
- Sprinkle the sugar and cinnamon on top and dribble with remaining oil (again, I use a little more of the sugar, cinnamon and oil).
- Bake uncovered at 375°F for 30-35 minutes, or until well browned.
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Reviews
-
This was so good! I doubled the brown sugar just because I knew my kids wouldn't eat it if I didn't. I used a butternut squash and several of the tiniest yams I have ever seen. I didn't have any dried cranberries, but I did have some in a bag of trail mix that has been sitting around and no one has been eating, so I picked them out and rinsed them. Lol. I'm sure I'll be making this again. Thank you!
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