Roasted Sweet Potatoes, Butternut Squash and Apples

For the past three years, when we gather as a family (cousins, parents, kids, assorted friends), each of us brings a different dish. I’m not a big fan of the candied yam, but I love roasted sweet potatoes. This concoction is, as one person I described it to said, sexy. I think it fills your house with the smell of the holidays, and it is ridiculously easy.

3 sweet potatoes, washed clean

3 apples (try to pick something that will stand up to the roasting and won’t turn to complete mush)

1 butternut squash (or, if you’re lazy like me, one package of cubed butternut squash you found in the produce department)

1 cup dried cranberries

3/4 cup chopped pecans or walnuts

1/2 cup maple syrup

1/2 cup brown sugar

1 tsp each cinnamon, nutmeg and ginger

1/4 cup melted butter

Partially roast your sweet potatoes, skins on, for about 30 minutes at 400 degrees. Let cool, then notice, like magic, the skins just slide ride off for the most part. Cube the flesh, and put in a large mixing bowl. If you haven’t bought pre-cut butternut squash, you might want to do this, and then add the squash to the sweet potatoes. Core and chop your apples, and add them to the bowl, as well as your nuts and cranberries.

Mix the sugar, spices, syrup and butter together and then pour over the sweet potatoes, apples and squash, and mix well with your hands. Pour everything into a greased casserole dish, and bake at 400 for at least 45 minutes.

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