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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:

  1. Preheat oven to 400° F.

  2. Toss diced butternut squash and sweet potato in bowl with canola oil and salt

  3. Spread uncooked hash on baking sheet.

  4. Place in the oven and roast for 30 minutes.

  5. After 30 minutes turn hash over and cook for an additional 15 minutes.

  6. Remove from oven and let sit while you mix softened butter with honey and cinnamon.

  7. Serve with a dollop of honey-cinnamon butter and enjoy!

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