Okay, “Sweet Potato and Squash Bake” doesn’t sound as good as it actually is. I just couldn’t think of a better name for it. This dish is so good because baking squash and sweet potatoes this way caramelizes the sugars and there’s goat cheese on top! I made this dish for a dinner at my parents house and my mom taught me that you can actually peel a butternut squash with a potato peeler. I didn’t believer her at first, but it does work – give it a try. In Laos, we don’t have butternut squash, sweet potatoes, red onions, or goat cheese, so I won’t be making this for a while and I’m slightly jealous of anyone who will 🙂
6 C butternut squash, 1/2 inch cubes (about 1 whole squash)
4 C sweet potatoes, 1/2 inch cubes
1/4 red onion, finely sliced
3 T olive oil
4 t salt
1/2 t black pepper
4 oz package crumbled goat cheese (not feta!)
fresh basil (optional)
- Preheat oven to 350 F
- Combine all the ingredients (except goat cheese) in a large casserole dish and stir to coat vegetables in olive oil.
- Bake for 40 minutes
- Sprinkle goat cheese over the top and bake for 5 more minutes.
- Top with basil (if using) and serve.