Hey
fellow-foodies!! Tonight we are enjoying day 4 of the 7 Days of
Thanksgiving!
Forget
the canned potatoes and marshmallows! I know, I know, it's yummy, but
TRUST me, you won't miss it one bit when you try this fresh,
versatile, flavor-packed dish!
Butternut
Squash, Sweet Potato, Cranberry, and Apple Bake
Ingredients:
1 medium butternut squash, peeled and cubed
2
sweet potatoes, peeled, and cut into bite sized pieces
2 cups (about 1/2 bag) fresh cranberries, rinsed
3-4 apples, peeled and cored, cut into cubes
Juice and Zest of 1/2 orange
2 Tbsp. maple syrup
2 tsp. extra virgin olive oil
2 cups (about 1/2 bag) fresh cranberries, rinsed
3-4 apples, peeled and cored, cut into cubes
Juice and Zest of 1/2 orange
2 Tbsp. maple syrup
2 tsp. extra virgin olive oil
Your MISTO
for baking dish
1-2 Tbsp. of each herb; finely minced sage, thyme, & rosemary
A pinch of cloves, cinnamon, and nutmeg
Salt and pepper
Instructions:
Whisk together in a very large bowl, orange zest and juice, maple syrup, olive oil, herbs, and spices. Add the butternut squash, potatoes, cranberries and apples. Toss to coat.
Preheat oven to 400 degrees F. Generously grease a 9" by 13" or two smaller baking dishes (I used an 8 by 11" and 8" square) with olive oil. Spread the squash, potato, cranberries, and apples evenly in the baking dish. Sprinkle liberally with salt and pepper.
Bake for about 30-45 minutes or more until the squash is tender, the cranberries have split open and released their juice. Serve warm or room temperature.
Makes enough for 6-8 people. Use leftovers the next day over mixed greens with your favorite vinaigrette and a sprinkling of toasted pecans.
for baking dish1-2 Tbsp. of each herb; finely minced sage, thyme, & rosemary
A pinch of cloves, cinnamon, and nutmeg
Salt and pepper
Instructions:
Whisk together in a very large bowl, orange zest and juice, maple syrup, olive oil, herbs, and spices. Add the butternut squash, potatoes, cranberries and apples. Toss to coat.
Preheat oven to 400 degrees F. Generously grease a 9" by 13" or two smaller baking dishes (I used an 8 by 11" and 8" square) with olive oil. Spread the squash, potato, cranberries, and apples evenly in the baking dish. Sprinkle liberally with salt and pepper.
Bake for about 30-45 minutes or more until the squash is tender, the cranberries have split open and released their juice. Serve warm or room temperature.
Makes enough for 6-8 people. Use leftovers the next day over mixed greens with your favorite vinaigrette and a sprinkling of toasted pecans.
This
was MY favorite dish! I could eat this at any temperature, and by
itself, or mixed with meat, or fresh salad greens!
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Please
enjoy and thanks for reading!!!
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