Maple drizzled sweet potato and butternut squash hash
Treats don’t have to always be candy coated. Roasting root vegetables such as sweet potatoes brings out their natural caramel flavour adding a luxurious side to your meal.
3 cups of butternut squash, diced small
3 cups of sweet potatoes, diced small
2 Tablespoons of grapeseed oil
Salt and pepper to taste
2½ tablespoons pumpkin seed oil
1 tablespoon maple syrup
chopped hickory nuts
Preheat oven to 400 F. Put the diced butternut squash and sweet potato in large bowl. Toss with 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. After 30 minutes, stir hash it so all sides get cooked. Roast for an additional 15 minutes. Remove from oven and let sit.
In the meantime, mix walnut oil with maple syrup in a small bowl. Drizzle over the cooked sweet potato and squash. Top with chopped hickory nuts. Serve!