OMG! I made this deliciously amazing Sweet Potato Butternut Squash Bake and it was such a hit! Goodbye boring sides like plain-old potatoes…. (ok, still love those!) BUT why not mix things up and make this instead :)
Sweet potatoes and squash are much better than white potatoes because they are low-glycemic (learn about that here) and they are loaded with Beta Carotene ~ a super nutrient that’s responsible for:
- converting beta-carotene into Vitamin A which gives you healthy skin, healthy immune system and good eye health.
- that is especially great during fall/ winter as it prevents your skin from getting dull
- beta carotene is also an antioxidant which protects the body from free radicals which damage cells
- these foods are also high in Vitamin C
- source of magnesium, iron + so much more goodness
- 2 large sweet potatoes
- 1/2 a butternut squash
- olive oil, grapeseed oil or ghee
- 2 tablespoons of dried oregano, sage or thyme
- up to 2 teaspoons of fine sea salt
- freshly ground black pepper to taste
- 1/2 cup croutons (gluten-free), optional
- 1/4 cup dried cranberries (sulphite free)
- 1/2 cup almonds, roughly chopped
- fresh thyme or other herbs for serving such as sage
- Preheat oven to 350F.
- Drizzle oil on a parchment-lined baking sheet and set aside.
- Peel and chop the potatoes and squash into equal sized cubes and place on top of the baking sheet.
- Sprinkle with salt, pepper and dried herbs and toss the potatoes & squash all over with your hands to coat all over.
- Spread out on in a single flat layer and place in the oven.
- Bake for 25-30 minutes (depending on the size of the cubes), flipping over once or twice throughout the baking time. (because these are cubes, flipping them over with a flat spatula twice is great as you get more sides browned and not burned.)
- Once golden and soft, remove from the oven and transfer onto a serving dish. (If making ahead, make sure it’s an oven-safe dish so it can be reheated later).
- Add in croutons, cranberries and almonds and toss.
- Add fresh herbs just before serving.
- If adding croutons, they may be a bit hard in texture for this recipe, so I recommend adding a couple of tablespoons of hot water to this dish and stirring that in before plating and adding the herbs.
This is a great side dish that you can dress up any way you want.
The toppings of dried cranberries and almonds do make it more festive, which makes it great for a Thanksgiving and/ or Christmas dinner.
This almost reminds me of a ‘stuffing’ recipe replacement ~ if that’s what you’re after – it’s pretty damn good :)
I also like to make this sweet potato and squash dish for everyday dinner or lunch to go with a salad or veggie burgers. It’s a delicious healthier alternative to fried or white potatoes. Yet, it’s delicious and really hits the spot.
We have a hard time keeping these on the pan straight out of the oven… they get picked right off before I even place them on the table :) Enjoy!
Ella Leché is a cookbook author (‘Cut the Sugar‘), recipe developer, and photographer/stylist behind Pure Ella; where she shares delicious and healthy recipes. Eating PURE is clean ingredients, whole foods, plant-based nourishment and delicious desserts – with quality ingredients and sweeteners so they’re treats with benefits so you won’t have to feel deprived or restricted to eat healthier.
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