Sweet Potato Butternut Squash Hash with Honey-Cinnamon Butter
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Serves 4-6
Ingredients:
3 cups Butternut squash, peeled and diced
3 cups Sweet potato, peeled and diced
2 Tbsp Canola oil
Pinch Salt
For the Honey-Cinnamon Butter
2 ½ Tbsp Butter (or vegan alternative), softened
1 Tbsp Honey
1 tsp Cinnamon
Method:
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Preheat oven to 400° F.
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Toss diced butternut squash and sweet potato in bowl with canola oil and salt
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Spread uncooked hash on baking sheet.
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Place in the oven and roast for 30 minutes.
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After 30 minutes turn hash over and cook for an additional 15 minutes.
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Remove from oven and let sit while you mix softened butter with honey and cinnamon.
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Serve with a dollop of honey-cinnamon butter and enjoy!

