Butternut Squash, Sweet Potato and Peach Bake
Blueberries are just the boost of nutrition and flavor to top this yummy summer salad.
Blueberries are rich in fiber and vitamin c and pair nicely with the veggies and hearty squash and grains in this recipe.
Photo and recipe originally published as
Butternut Squash, Sweet Potato and Peach Bake on Can’t Stay Out Of The Kitchen
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Butternut Squash, Sweet Potato and Peach Bake
prep time: 30 min
cook time: 60 min
Ingredients
4 large sweet potatoes peeled and chunked
1 small butternut squash peeled
2 cups peach slices (about 2 medium peaches)
1 leek green top removed, sliced or diced
1/3 cup red onion cut in strips
4 cloves garlic minced
1/3 cup fresh parsley
2 heaping tablespoons fresh sage minced
1-2 tsp. cinnamon as desired for good coverage
1/3 to 1/2 cup walnut pieces
1/4 cup walnut oil
1 tbsp. honey
Preparation
Spray a 10x15” baking dish with cooking spray.
Peel potatoes and cut in large chunks.
Toss into the bottom of the prepared baking dish.
Peel and seed the butternut squash and slice down in 1/8-inch slices.
Toss butternut squash on top of the sweet potato chunks.
Peel and pit two fresh peaches.
Slice peaches in 1/8-inch slices.
Toss peaches on top of butternut squash. (If fresh peaches aren’t available, use a 29-oz. can peaches, drained and rinsed.
Remove top of leek. Wash thoroughly and slice.
Add leek on top of peaches.
Slice red onion in strips and add on top of the leek.
Mince garlic and toss on top of the red onion.
Sprinkle with cinnamon.
Tear off parsley and spread evenly over top of the red onion.
Mince sage and sprinkle over top of the casserole.
Sprinkle walnut pieces over top.
Drizzle the veggies with walnut oil and then honey.
Bake at 375° for an hour or until the sweet potatoes are fork tender.
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