A few years ago I was lucky enough to spend Thanksgiving with Linda and her family. Although the Turkey was delicious, the absolute star of the meal was her Sweet Potato and Squash Bake that has a hint of sweetness and the slight tang of dried cranberries and dried blueberries. I’ve been making this dish ever since – it’s a show stopper to bring to a pot luck gathering as well. So in the spirit of saying Thank You to all of our readers, we’ve decided to share this delicious recipe with everyone – Enjoy!
The basis of the recipe has been passed down by Sepharic Jews from Spain who celebrated their abundance of sweet potato and squash with this preparation – plus a few modern updates as well. Trust me – you’ll love this dish!
Sweet Potato and Squash Bake
- 1 lb Acorn or Butternut Squash – peeled and cubed
- 1 lb Sweet Potato – peeled and cubed
- 2 tbsp oil
- 1/4 cup diced onions
- garlic power to taste (optional)
- 1/4 c dried cranberries
- 1/4 c dried blueberries
- 1 tsp ground cinnamon, pinch of salt
- brown sugar
- 1/4 pecans (optional)
- 1/3 cup apple cider
- Coat bottom of baking dish with oil (veg or olive)
- You can add a tbsp of butter for flavor if you like
- Add cubed squash, sweet potato and diced onions and toss to coat
- Sprinkle in a handful of dried cranberries, dried blueberries and chopped pecans if you wish
- Season with a very light sprinkle of garlic powder and salt (both optional)
- Crumble handful of brown sugar and several shakes of cinnamon over top
- Toss well
- Pour apple cider over the top
- Cover with aluminum foil and bake 350 degrees for 30 minutes
- Uncover, toss again, finishing baking uncovered until cider has evaporated and everything is nicely coated with glaze.
Just watch everyone come back for more!