Butternut Squash Jumble

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

• 

  Total Time

  Prep: 20 min. Bake 40 min.
• 

  Makes

  10 servings

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

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Directions

• 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

1 cup: 311 calories, 14g fat (4g saturated fat), 10mg cholesterol, 402mg sodium, 45g carbohydrate (21g sugars, 8g fiber), 6g protein.

source https://www.tasteofhome.com/recipes/butternut-squash-jumble/

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