Roasted Sweet Potatoes or Butternut Squash with Rosemary and Lavender

Yield: 4 servings


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


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