Roasted Sweet Potatoes or Butternut Squash with Rosemary and Lavender
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Yield: 4 servings
Ingredients:
2 lbs sweet potatoes peeled and diced into 1"cubes or 2 lbs butternut squash, seeds removed and diced into 1" cubes, or a combination of the two vegetables totaling 2 lbs.
6 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil or Garlic Extra Virgin Olive Oil or half of each
6 Tbsp Flying Olive Lavender Balsamic Vinegar
2 Tbsp fresh rosemary leaves, chopped very fine
1 clove garlic minced or ½ tsp garlic powder
¼ tsp Salts of the Earth Lavender and Rosemary* sea salt or regular sea salt
¼ tsp freshly ground black pepper
Blue cheese crumbles, if desired
Directions:
Mix all the ingredients except the blue cheese in a ziplock bag. Marinate for a few minutes up to an hour.
Turn oven to 375 degrees. Spread squash onto a cookie sheet or a baking dish large enough to hold the squash in a single layer. Roast for about 30 minutes. It should be soft and start to caramelize. If not, place back in the oven for an additional 5-10 minutes. Serve hot with, if desired, with a sprinkle of Lavender and Rosemary Sea Salt, Salt, and/or sprinkling of blue cheese.
Submitted by Barb L.
*Available at the Eastgate Store