Roasted Butternut Squash and Yam Scramble
July 20, 2010 in Side Dishes, Vegetables by Joyce Bunderson
This is such an easy recipe (perfect for the busy RD getting home a bit tired), but the flavorful creamy caramelized vegetables tell those you’re feeding that it is a delicious treat. Vic enjoyed the visual ‘treat,’ but the taste won the contest.
Roasted Butternut Squash and Yam Scramble
By Published: July 20, 2010
This is such an easy recipe (perfect for the busy RD getting home a bit tired), but the flavorful creamy caramelized vegetables tell …
Ingredients
- 1 medium Butternut squash peeled and cut into 1½ inch chunks
- 1 large yam peeled and cut into 1½ inch chunks
- 2 – 3 tablespoons extra virgin olive oil
- 2 teaspoons garlic minced
- to taste salt
- to taste black pepper
Instructions
- Heat oven to 425 degrees F
- A butternut squash that the deer did not devour last fall, peel, and remove seeds .
- Slice and then cube.
- Peel red garnet yam and chop
- Mix the oil, garlic, squash and yam, Put in a large casserole and sprinkle with salt and pepper.
- Stir every 20 minutes.
- Bake for 45 minutes to an hour. or until soft and caramelized
- Course: Side Dish
