Acorn Squash And Yam Recipe
Sprinkle spices over top and then plunge your hands in and mix to make sure everything is coated evenly.
Acorn squash and yam recipe. Roast for 45 minutes to an hour or until both the potato and acorn squash are fork tender and very soft. In a baking dish arrange acorn squash flesh side up and add water about 1 2 inches deep in the pan keeps squash from burning. Add a small pat of butter in the middle of each squash.
Place sweet potatoes and acorn squash on a parchment lined baking sheet. Combine in a large bowl. Place sweet potatoes and squash in prepared pan.
Start by de seeding cubing and peeling the squash and cubing the yams. Place bite size pieces into a roaster. Bake covered with aluminum foil for 35 minutes stirring occasionally.
Melt some butter and drizzle over squash flesh. Remove from oven and when cool enough to handle remove the squash and sweet potato flesh from their skin and set aside in a large bowl. Drizzle with oil and sprinkle with sugar cinnamon and nutmeg.
Place cut side down on the baking sheet along with the acorn squash. Preheat oven to 400 degrees f. Drizzle with olive oil and toss to coat all pieces.
1 large acorn squash 3 to 3 1 2 pounds halved lengthwise seeded and sliced crosswise 1 2 inch thick 3 tablespoons unsalted butter melted 1 2 cup packed light brown sugar 1 teaspoon grated. Drizzle with a few glugs of olive oil 3 turns of the wrist and add seasonings. Toss to coat mixture well.