BUTTERNUT SQUASH JUMBLE

Butternut Squash Jumble image

This dish was a huge hit at Thanksgiving. It's a unique side that still feels traditional. I like Gorgonzola for this, but any blue cheese would work. -Kara Brocious, Indianapolis, Indiana

Provided by Taste of Home

Time 1h

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1 medium butternut squash (2 to 2-1/2 pounds), 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

Steps:

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

Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 402mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 8g fiber), Protein 6g protein.