Squash and Sweet Potatoes with Ginger and Maple Syrup
Mix and match autumn vegetables and vary the seasonings to create a different side dish every time. This version uses ginger, maple syrup and thyme. Avoid injury in by microwaving the squash for 1 minute on high to soften the hard peel. When it's cool, you can cut the peel off easily. The original recipe can be found on Explore Food & Wine.
A delicious complement to many meat dishes. Here are more ideas for unique Side Dishes you'll love.
Time: 15 minutes prep, 30 minutes cooking
Serves: 4-6
Ingredients
1 medium winter squash - butternut, acorn or kabocha
1 sweet potato
3 tablespoons maple syrup or brown sugar
3 tablespoons olive oil
1 tablespoon fresh, finely chopped ginger
1 teaspoon dried thyme or few sprigs of rosemary
salt and pepper
Method
Preheat the oven to 350 degrees.
Microwave the squash on high for 1 minute. Let sit to cool, then chop off the peel. Cut the squash in to chunks.
Peel the sweet potato. Cut into chunks.
Spread the squash and sweet potato on a rimmed baking sheet.
Mix the olive oil and maple syrup together. Drizzle over the squash and sweet potato. Mix until all vegetables are covered.
Toss the finely chopped ginger and thyme or rosemary over the vegetables, then sprinkle salt and pepper over the chunks.
Bake at 350 degrees for 20-30 minutes until the chunks are soft and some of edges become browned and crisp.
Mix and match autumn vegetables and vary the seasonings to create a different side dish every time. This version uses ginger, maple syrup and thyme. Avoid injury in by microwaving the squash for 1 minute on high to soften the hard peel. When it's cool, you can cut the peel off easily. The original recipe can be found on Explore Food & Wine.
A delicious complement to many meat dishes. Here are more ideas for unique Side Dishes you'll love.
Time: 15 minutes prep, 30 minutes cooking
Serves: 4-6
Ingredients
1 medium winter squash - butternut, acorn or kabocha
1 sweet potato
3 tablespoons maple syrup or brown sugar
3 tablespoons olive oil
1 tablespoon fresh, finely chopped ginger
1 teaspoon dried thyme or few sprigs of rosemary
salt and pepper
Method
Preheat the oven to 350 degrees.
Microwave the squash on high for 1 minute. Let sit to cool, then chop off the peel. Cut the squash in to chunks.
Peel the sweet potato. Cut into chunks.
Spread the squash and sweet potato on a rimmed baking sheet.
Mix the olive oil and maple syrup together. Drizzle over the squash and sweet potato. Mix until all vegetables are covered.
Toss the finely chopped ginger and thyme or rosemary over the vegetables, then sprinkle salt and pepper over the chunks.
Bake at 350 degrees for 20-30 minutes until the chunks are soft and some of edges become browned and crisp.