1 butternut squash, peeled, seeded and chopped into pieces 1/2" or smaller
2-3 yukon gold potatoes, peeled and chopped into pieces 1/2" or smaller
1 large onion, cut into 1/2" pieces
pure maple syrup
dash of sage
salt & pepper
1. Preheat oven to 450. Place squash, potatoes and onion in a large bowl. Toss with olive oil, syrup, sage, salt and pepper.
2. Turn into a glass baking dish (9x13). Bake uncovered for 45 minutes or until vegetables are lightly browned and tender, stirring occasionally.
- merged recipes from Claire's Corner Copia, Better Homes and Gardens and Betty Crocker.
This is Mary's and my favorite dish to make in the fall. Last fall we made it like 10 times. The best part was when Esther came along and was like, "yuk," and then had some and wanted seconds. It is really good served along with cranberries. YUMMM