Roasted sweet potatoes

 

 

 

 

 

 

6 cups – 1 inch peeled and cubed sweet potatoes
6 cups – 1 inch cubed pears
1 1/2 cups chopped onions
1 cup dried cranberries
1 teaspoon minced garlic
1/2 teaspoon ground cinnamon
1/4 cup extra-virgin olive oil
24 fresh sage leaves, plus more for garnish
Coarse salt and freshly ground pepper to taste

Preheat oven to 425°

Combine all ingredients in a large roasting pan, and toss well to coat the vegetables with the oil.
Roast uncovered for 40 minutes.
Serve hot or warm.

Serves 8 – 12

1 medium butternut squash
1 medium onion, cut into small wedges, about 1 inch wide
2 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon sage, dried
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries
1 cup toasted pecans or walnuts, optional

Preheat oven to 400°.

Peel squash. (A sturdy vegetable peeler works best.)
Using a heavy knife, cut the squash in half lengthwise.
Scoop out and discard the seeds.
Cut squash into 1 inch cubes.
Place in a medium mixing bowl.
Add the onion, canola oil, salt, nutmeg, sage, and pepper.
Mix the vegetables and spices until well coated.
Place the squash mixture in a shallow roasting pan.
Roast until the vegetables are tender and golden brown, about
45 minutes, stirring occasionally.
The squash should be firm, but not mushy.
Remove the pan from oven and add the cranberries and nuts, if using.
Toss lightly to blend.

Serves 4-6

Note: Oregano can be substituted for the sage.