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
5.
3/4 teaspoon dried thyme
7.
1 cup crumbled Gorgonzola cheese
8.
1 cup chopped pecans, toasted
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.
Recipe information
Cooking:
20 min.
Servings per container:
1
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