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Gingered Butternut Squash and Sweet Potatoes

Gingered Butternut Squash and Sweet Potatoes Related:   gluten-free, kid-friendly, low-fat, pareve, Passover, Rosh Hashanah, Sukkot, Thanksgiving, Tu b'Shevat, vegan, vegetables, vegetarian

Prep time: 15 minutes

Cook time: 3¼ hours

Yield: 8 servings

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 The creaminess of the butternut squash and sweet potatoes contrasts beautifully with the sharpness of the ginger to create magical flavors. I like to make this in the morning, turn off the oven and leave it in there all day long. Your house will smell so good, you’ll want to make it again and again. Reprinted with permission from The Modern Menu.

Ingredients

  • 1 large butternut squash, peeled, seeded and cut into 2-inch wedges
  • 4 sweet potatoes, peeled and cut into 2-inch wedges
  • 3 yellow onions, peeled and thinly sliced
  • 1 4-inch piece ginger, peeled and julienned
  • 5 tablespoons olive oil
  • 1 tablespoon kosher salt
  • ½ tablespoon freshly ground black pepper

Preparation

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, combine the squash, sweet potatoes, onions, ginger, olive oil, salt and pepper. Use your hands to mix everything together until the wedges are evenly coated. Transfer to the prepared baking sheet and arrange in a single layer. Bake, uncovered, for 40 minutes. Reduce the temperature to 300 degrees and bake for an additional 90 minutes. Reduce the oven temperature to 200 degrees and bake one hour longer. The potatoes and squash should be crisp on the outside and soft on the inside. If you are not serving this dish immediately, keep in the oven, with the oven turned off, until serving.

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