I took this to a Thanksgiving potluck one year when I couldn't go home for the holiday. It was a huge hit. I like it because 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 time serving everything. I like Gorgonzola for this, but any blue cheese would work. If you can find the precrumbled cheese, even better. —Kara Brocious, Indianapolis, Indiana
Butternut Squash Jumble
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
Directions
- 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.
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