Name: Butternut Squash Jumble
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 to 2-1/2 pounds butternut squash (about 1 medium), 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 -; 3/4 cup dried cranberries -; 1/4 cup chopped fresh parsley -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Jumble

1. 2 to 2-1/2 pounds butternut squash (about 1 medium), peeled and cut into 1-in. cubes -

2. 2 to 2-1/2 pounds large sweet potatoes, peeled and cut into 1-in. cubes -

3. 2 tablespoons olive oil -

4. 1 teaspoon salt -

5. 3/4 teaspoon dried thyme -

6. 1/2 teaspoon pepper -

7. 1 cup crumbled Gorgonzola cheese -

8. 1 cup chopped pecans, toasted -

9. 3/4 cup dried cranberries -

10. 1/4 cup chopped fresh parsley -

How to cook deliciously - Butternut Squash Jumble

1. Stage

Preheat oven to 425º. In a large bowl, combine squash, sweet potatoes, olive oil, salt, thyme and pepper; transfer to a greased 15x10x1-in. baking pan. Roast the vegetables for 40-45 minutes or until tender, stirring occasionally. To serve, place mixture in a serving dish. Sprinkle with cheese, pecans, cranberries and parsley.