Gingery Roasted Squash & Sweet Potatoes
8 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Adopted from original author
Kim Kushner of The Kitchn
Gentle flavors of sweet potatoes + winter squash and the sharpness of ginger come together in this magical combination.
Ingredients
1 large winter squash of your choosing, peeled & seeded
4 medium sweet potatoes, peeled
3 onions, peeled and sliced thin
1 (4-inch) piece ginger, peeled and julienned or 1 tbs dried ginger
5 tablespoons olive oil
1 tablespoon sea salt
1/2 tablespoon black pepper
Instructions
Preheat oven 400°F.
Cut the squash and sweet potatoes into wedges, about 2 inches each. In a large bowl, combine the squash, sweet potatoes, onions, ginger, olive oil, salt, and pepper. Use your hands to mix all ingredients together.
Transfer to a parchment-lined baking sheet, and arrange in a single layer. Bake, uncovered, for 40 minutes. Reduce the temperature to 300°F, and cook for an additional 1 1/2 hours. Reduce oven temperature to 200°F and cook for 1 hour longer. If you are not serving this dish immediately, keep in oven until serving (even if the oven is “off,” the warmth does it good ... I even keep it in the oven overnight!)
