Sweet Potato Butter nut squash hash with cinnamon honey glaze and toasted pecans
My last minute Thanksgiving dish went over so well I decided to share the recipe. It’s gluten-free, vegan, colorful, vegetarian, and a great side
dish to have during fall and winter months!
To get started, chop up 3 cups of butternut squash into small dices {approximately half of a regular butternut squash} and 3 cups of sweet potatoes into small dices. {approximately 1 large sweet potato Preheat oven to 400º. Put the butternut squash and sweet potatoes in a large bowl. Toss with 2 Tablespoons of olive oil and season with salt and pepper Spread the uncooked hash out on a baking sheet. Put in the oven and roast for 30 minutes. Sprinkle some unsalted pecans over the hash. After 30 minutes, turn the hash over {or just stir it so all sides get cooked} and cook for an additional 15 minutes. Remove from oven and let sit. In the meantime, mix a tablespoon of olive oil with 1 tablespoon of honey and 1 teaspoon of cinnamon. Put on hash as a glaze can use a basting brush or just drizzle over. Put back in oven for 10 minutes. Sweet Potato & Butternut Squash Hash with pecans. Serve!
