Oven Roasted Sweet Potato and Butternut Recipes You Must Try

Alright, let’s talk ’bout them sweet potatoes and butternut squashes. I ain’t no fancy chef, mind you, just an old woman who knows her way around the kitchen, the kind that cooks food that sticks to your ribs, ya know?

First off, them sweet potatoes. Good eatin’, they are. And cheap too! You can do all sorts with ’em. My favorite? Just plain baked. Wash ’em good, poke some holes with a fork, and throw ’em in the oven. 375 degrees, ’til they’re soft. That’s it. Simple as can be.

Now, some folks like to soak ’em in water first. Says it takes out the starch, makes ’em less gummy. I dunno, I never bothered. Always tasted fine to me. But you do what you want, it’s your kitchen.

Then there’s butternut squash. Kinda looks like a big ol’ pear, don’t it? But it’s good, real good. Sweet and kinda nutty. Pairs up real nice with them sweet potatoes, I tell ya. A match made in heaven, like them old couples you see holding hands at the market.

I seen some folks makin’ fancy dishes with ’em. Soups and salads and such. Me? I like to keep it simple. Roast ’em together in the oven. Chop ’em up, toss ’em with a little oil and some cinnamon, maybe some salt and pepper, and roast ’em ’til they’re tender. That’s it. Easy peasy lemon squeezy.

And let me tell ya, it don’t cost much neither. These things, they’re good for your wallet and your belly. Fill you right up, they will. Perfect for when you got a big family to feed, or just feelin’ hungry yourself.

One time, I saw this recipe, somethin’ called “Instant Pot Mashed Sweet Potatoes”. Sounded fancy, but it was just cookin’ them sweet potatoes in that pressure cooker thing. Said it was faster. Maybe so, but I ain’t got no fancy gadgets. My oven works just fine, thank you very much.

Wash your sweet potatoes and butternut squash good. Get all that dirt off.
Cut ’em up into chunks, not too big, not too small.
Toss ’em with a little oil and some spices. Whatever you like. Cinnamon is good, so is a little bit of garlic powder.
Spread ’em out on a baking sheet. Don’t crowd ’em, or they won’t cook right.
Roast ’em in the oven at 375 degrees. ‘Til they’re soft and a little bit browned.
Eat ’em up! They’re good hot or cold. By themselves, or as a side dish. You can even put ’em in a wrap, if you’re feeling fancy.

And don’t be afraid to experiment, y’hear? Try different spices. Add some onions or carrots. Throw in some cheese, if you like. There ain’t no rules when it comes to cooking, far as I’m concerned. Just make it taste good, that’s all that matters.

Someone told me once you could use apples or pears in with this dish too, or maybe even pomegranates. Sounded a bit odd to me, but heck, maybe it’s good. They also mentioned onions, garlic, carrots, corn, spinach, and kale could work too. I stick to what I know, mostly, but sometimes it’s good to try somethin’ new. They also talked about fancy cheese like that “Goo-yer” or cheddar or feta. Sounds too uppity for me.

This sweet potato and butternut squash combo, it ain’t just tasty, it’s healthy too. Good for your insides, ya know? Gives you energy to get through the day. And that’s important, especially when you got a lot of chores to do.

So there you have it. My two cents on sweet potatoes and butternut squash. Nothin’ fancy, just good, honest food. Now go on and cook somethin’ delicious. And don’t forget to share it with your loved ones. That’s what makes food taste even better.