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Butternut Squash Jumble Recipe

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This recipe for Butternut Squash Jumble is from "Favorite" Recipes of Jewels & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium butternut squash (2 to 2-1/2 pounds), peeled and cut into 1-in. cubes
2 to 2-1/2 pounds large sweet potatoes, peeled and cut into 1-in. cubes
2 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1 cup crumbled Gorgonzola cheese
1 cup chopped pecans, toasted (optional)
3/4 cup dried cranberries
1/4 cup chopped fresh parsley
Directions:
Directions:
Preheat oven to 425º. In a large bowl, combine squash, potatoes, olive oil, salt, thyme and pepper; transfer to a greased 15x10x1-in. baking pan. Roast until tender, 40-45 minutes, stirring occasionally. To serve, place mixture in a serving dish. Sprinkle with cheese, pecans, cranberries and parsley.
Number Of Servings:
Number Of Servings:
10 servings
Preparation Time:
Preparation Time:
Prep: 20 min. Bake: 40 min.
Personal Notes:
Personal Notes:
I took this to a Thanksgiving potluck one year when I couldn't go home for the holiday, and it was a huge hit. It's something different without being too nontraditional. It's also good at room temperature, so it's one less thing to worry about when you're trying to figure out serving times. I like Gorgonzola for this, but any blue cheese would work. If you can find the precrumbled cheese, even better.

 

 

 

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