Sweet Potato Squash Delight Recipes

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ROASTED SWEET POTATO AND DELICATA SQUASH WITH CRANBERRY AGRODOLCE



Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce image

The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent turkey condiment.

Provided by Anna Stockwell

Categories     Thanksgiving     Side     Quick & Easy     Squash     Sweet Potato/Yam     Cranberry     Thyme     Vinegar

Yield 8 servings

Number Of Ingredients 9

4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into 1/2"-thick rings
3 pounds sweet potatoes (about 7 small or 5 medium), cut into 3/4"-thick rounds
2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 1/2 teaspoons kosher salt, divided
15 small sprigs thyme, divided
8 ounces fresh cranberries
2 cups red wine vinegar
1 1/2 cups sugar

Steps:

  • Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.
  • Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.
  • Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.

MAPLE-GLAZED BUTTERNUT SQUASH AND SWEET POTATOES



Maple-Glazed Butternut Squash and Sweet Potatoes image

You can dress up this side as a whole meal by piling these sweet, warmly spiced vegetables into a grain bowl, putting them over quinoa, couscous or white rice, and adding a lean protein - or even another wintry vegetable like brussels sprouts. You could also throw an egg on top, finishing it with cracked black pepper. Just don't be tempted to put everything on one sheet pan. Using two allows for more air flow, which creates those crispy edges, a contrast to the soft middles.

Provided by Millie Peartree

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 small butternut squash, peeled, seeded and cut into 1-inch cubes, or 4 cups precut butternut squash (about 1 ½ to 2 pounds)
2 pounds sweet potatoes, peeled and cut into 1-inch cubes (5 cups)
2 tablespoons extra-virgin olive oil
1/4 cup maple syrup
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
Zest of 1 orange

Steps:

  • Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
  • In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
  • Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
  • Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.

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  • Peel and chop all the veggies and throw them in a large bowl (the peeling will take a long time with the squash).
  • After all the veggies and onion and garlic are in a bowl pour extra virgin olive oil in - about three turns of the bowl.
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