recipe: roast squash, sweet potato/yams and apple

the combination of squash, sweet potato/yams and apple sounds so great that i was eagerly awaiting the day i could make this (after we went through some leftovers)! i added very little oil and held off on the vinegar because i used this dish as an intro for k to olive oil. next time i make it i’ll add the vinegar and see if it bumps up the flavor! but without it, it was still a sweet flavorful veggie dish.

cooking tools

  • small mixing bowl
  • large mixing bowl
  • baking pan

ingredients

  • 1 small butternut squash
  • 1 sweet potato/yam
  • 1 organic apple
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar *optional


roast squash, sweet potato/yam and apple

preparation

  1. peel vegetables and chop all into approximately ½ to 1 inch cubes and put into the medium mixing bowl.
  2. preheat oven to 350°F.
  3. in the small mixing bowl, mix the oil and vinegar.
  4. when sauce is ready, pour into the large mixing bowl and mix the vegetable/fruit mixture, using a large spoon or your own hands!
  5. pour mixture into a baking pan and spread out.
  6. put baking pan into the oven for 30 to 45 minutes or until all of the vegetables have softened.
  7. serve warm.

notes

1. resource – original recipe from Kalyn’s Kitchen: Recipe for Roasted Butternut Squash with Rosemary and Balsamic Vinegar

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s