I wonder if you looked at the menu for the Williams Sonoma house party I had a couple of weeks ago and thought it sounded a little heavy on the salad? I certainly did. I like salad, especially in the summer, but I want to make sure to be nice and full at the end of dinner. And especially as I knew one of my guests was a vegetarian, I wanted to make sure that no one went home hungry.
So I made a sweet potato and butternut squash lemony saute to supplement the menu. I didn’t come up with the idea out of the blue. I was inspired when Greg, author of the beautiful blog Sippity Sup, made lemon roasted sweet potatoes when he indulged in a Flay Day. I tweaked his recipe by substituting maple syrup for his sugar syrup and by adding butternut squash, still my favorite vegetable.
Root vegetables are usually associated with winter cooking, but thanks to the brightness of lemon, they can round out spring and summer menus as well. This golden hued casserole was the hit of the dinner, sweet and zesty, people couldn’t get enough, and even Juliette pulled up a chair and requested her own helping.
Thanks Greg, for the great idea! The original recipe may have been Bobby Flay’s but it was your gorgeous pics that inspired me.
Lemony Sweet Potato and Butternut Squash Saute
2 butternut squashes, peeled and diced
4 sweet potatoes, peeled and diced
1/4 cup of maple syrup
1/4 cup of olive oil
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl or ziploc bag, toss the sweet potatoes and butternut squash. Pour in the maple syrup, olive oil, salt and pepper. Mix well so the vegetables are completely coated.
- Pour the vegetables into a pyrex pan into one layer. If the squashes were larger than mine, you may need two pyrex pans.
- Halve the lemon and squeeze its juice evenly over the vegetables.
- Roast in the oven for 25 to 30 minutes, until a knife can penetrate the squash and sweet potatoes easily.
- Serve hot.