First off, this is delicious. Secondly, I’m so angry because the other day I made Sliders and they were BOMB.com. Seriously so so freaking good, the seasoning was spot on. I was just going to post the lovely things now, except that my blog decided to delete that draft and I have no idea what seasonings I added. I’m very upset. :(
I guess I’ll have to make a few more batches to test out the proportions.. bummer ;)
My inspiration for this recipe was a side dish I got a couple weeks back at a cafe. It was roasted butternut squash with apples, walnuts, and cranberries. I didn’t put the nuts or cranberries in this guy because I didn’t want to. So there. You can definitely add some if you’d like though! I really like this recipe because while it softens the veggies and fruit, it still maintains a nice bite. This is my first time experimenting with Japanese sweet potatoes! I like that they’re pale so it accents the butternut squash nicely, they also have a more mild taste as opposed to a regular sweet potato. Can’t wait to experiment more with them!
Hands on time: 10 minutes
Cook time: 26 minutes
- 4-5 Cups butternut squash, diced (the long/narrow part of my squash)
- 2 1/2 Cups Japanese sweet potato, diced (1 whole potato, you can use regular sweet potato if you would prefer)
- 2 small apples, diced (about 2 cups)
- 3 tablespoons coconut oil
- 1/4 Cup water
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
1. Put an oven safe skillet on a medium burner with the coconut oil.
2. Once the oil is hot, add the butternut squash and sweet potato. Mix around.
3. Add the water and put the lid on for 10 minutes.
4. After 10 minutes, add the apples and seasonings and put in the broiler for 4 minutes.
Note: all broilers are different! (As spoken about on a past episode of Americas Test Kitchen), so adjust accordingly.