Brown Sugar Butternut Squash (or Sweet Potato)

"I love this recipe. I ate the leftovers for breakfast the next day. The original recipe calls for squash, but sweet potatoes work just as well."
 
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Ready In:
1hr
Ingredients:
5
Serves:
4-6
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ingredients

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directions

  • Cut open squash and and remove filling (separate the seeds).
  • Cut filling into 1 inch chunks.
  • Mix all ingredients.
  • Put potatoes on a baking pan and bake at 400-450 until done (probably about 45 minutes, but that depends on the size of the chunks).

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Reviews

  1. This was so good and so easy! My 15 month old twins ate them up. I used both sweet potatoes and butternut squash and added a little kosher salt.
     
  2. Fast and easy recipe. We made the sweet potato version of this for a Christmas pot-luck and it was the most complimented dish at the dinner. The host even asked for the recipe so she could make it for the family Christmas dinner!
     
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