Sweet Potato & Butternut Squash Hash

This Sweet Potato & Butternut Squash Hash is topped with a delicious homemade honey cinnamon butter! It’s the perfect side dish for Thanksgiving or any other time of year!

Smitten with these sweet potatoes? You have to give my Twice Baked Sweet Potatoes with Pecan Streusel a try!

Sweet Potato Side Dish Recipe

So the past couple of weeks I have been experimenting with different side dishes to make for the holiday season. Partly because, well, a couple of you guys and gals requested it, but also because its just fun to come up with new dishes to surprise people with at the dinner table. Ya know, get out of the traditional mashed potatoes, green beans, and rolls.

At thanksgiving our family LOVES sweet potatoes, and I mean loves it. My dad and I use to fight over who got the last bit of the sweet potato casserole every year. {that recipe is coming next week! :)}

This week I made a Sweet Potato & Butternut Squash Hash with a Honey Cinnamon Butter, and believe me it is every bit as good as it sounds. The vegetables are roasted in the oven until the center is just soft while the exterior remains crunchy, then it is topped off with a slightly sweet and spiced Honey Cinnamon Butter. {licking my lips}

To be honest, I love my moms Sweet Potato Casserole but this Sweet Potato & Butternut Squash Hash might just be on the Thanksgiving menu instead of the casserole. Sorry mom! Its totally the perfect holiday side, super easy and can be made the day before! Plus, its DE-LISH! Bonus and Bonus! Bon Appetite!

How to Make Sweet Potato & Butternut Squash Hash

To get started, chop up 3 cups of butternut squash into small dices {approximately half of a regular butternut squash} and 3 cups of sweet potatoes into small dices. {approximately 1 large sweet potato}.

Preheat oven to 400º. Put the butternut squash and sweet potatoes in a large bowl. Toss with 2 Tablespoons of olive oil and season with salt and pepper.

Spread the uncooked hash out on a baking sheet. Put in the oven and roast for 30 minutes. After 30 minutes, turn the hash over {or just stir it so all sides get cooked} and cook for an additional 15 minutes.

Remove from oven and let sit. In the meantime, mix 2 1/2 tablespoons of softened butter with 1 tablespoon of honey and 1 teaspoon of  cinnamon. Put a dollop of the honey cinnamon butter on the Sweet Potato & Butternut Squash Hash. Serve!

Print