Are you looking for a comforting, healthy, and incredibly flavorful meal that screams autumn? Look no further! This sweet potato and butternut squash recipe is the perfect answer. It's an easy recipe, perfect for a quick weeknight dinner, and bursting with the delicious tastes of fall. This homemade dish is packed with nutrients and is guaranteed to become a family favorite. Get ready to impress yourself and your loved ones with this simple yet elegant recipe.
Ingredients:
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 2 large sweet potatoes (about 1 lb), peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth (or chicken broth for a richer flavor)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions:
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Prep the Vegetables: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash and sweet potatoes. Chop the onion and mince the garlic. This is the perfect time to put on some music and enjoy the process of preparing your delicious meal.
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Sauté the Aromatics: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant. This simple step adds incredible depth of flavor to the dish.
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Roast the Vegetables: Add the cubed butternut squash and sweet potatoes to the skillet. Stir in the cumin, cinnamon, nutmeg, salt, and pepper. Pour in the vegetable broth, ensuring the vegetables are partially submerged.
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Bake to Perfection: Cover the skillet and transfer it to the preheated oven. Bake for 30-40 minutes, or until the squash and sweet potatoes are tender and easily pierced with a fork. If the liquid evaporates too quickly, add a tablespoon or two of water.
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Serve and Enjoy: Once cooked, remove the skillet from the oven and garnish with fresh cilantro, if desired. Serve warm as a delicious and healthy side dish or a hearty vegetarian main course. This recipe is incredibly versatile; feel free to add other vegetables such as carrots or Brussels sprouts.
Tips for the Best Sweet Potato & Butternut Squash:
- For even cooking: Ensure the butternut squash and sweet potatoes are cut into roughly equal-sized cubes. This ensures that everything cooks evenly.
- Don't overcook: Overcooked squash and sweet potatoes will become mushy. Check for doneness with a fork; they should be tender but not falling apart.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a little kick.
Variations:
- Add protein: Toss in some cooked chickpeas, lentils, or black beans for a heartier meal.
- Boost the flavor: Experiment with other spices like ginger, curry powder, or paprika.
- Make it creamy: Stir in a dollop of coconut milk or Greek yogurt at the end for a creamier texture.
Nutritional Information (per serving, approximate):
This recipe offers a healthy dose of vitamins A and C, fiber, and potassium. The exact nutritional content will vary depending on the portion size and ingredients used. A typical serving provides around 200-250 calories, making it a satisfying yet healthy option for your daily diet. It’s a fantastic addition to your healthy meals repertoire.
This sweet potato and butternut squash recipe is a fantastic example of delicious and healthy homemade cooking. It’s easy to make, incredibly flavorful, and perfect for any occasion. Enjoy!