Sweet Potato & Butternut Squash Hash with Honey Cinnamon Butter

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Sweet Potato Butternut Squash Hash 2

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!

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}.

Sweet Potato Butternut Squash Hash 6

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.

Sweet Potato Butternut Squash Hash 2

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.

Sweet Potato Butternut Squash Hash 3

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!

Sweet Potato Butternut Squash Hash #hash #sweetpotato #holiday #sidedish #thanksgiving

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Sweet Potato Butternut Squash Hash #sweetpotato #holiday #sidedish #hash

Sweet Potato & Butternut Squash Hash with Honey Cinnamon Butter

  • Author: Krista
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4-6
  • Category: Side Dishes

Ingredients

  • 3 cups of butternut squash, small dices
  • 3 cups of sweet potatoes, small dices
  • 2 Tablespoons of olive oil
  • salt & pepper to taste

Honey Cinnamon Butter:

  • 2 1/2 tablespoons of butter, softened
  • 1 tablespoon of honey
  • 1 teaspoon of cinnamon

Instructions

  1. Preheat oven to 400º.
  2. Put the butternut squash and sweet potato in a large bowl. Toss with olive oil and season with salt and pepper.
  3. Spread the uncooked hash out on a baking sheet.
  4. Put in the oven and roast for 30 minutes.
  5. After 30 minutes, turn the hash over {or just stir it so all sides get cooked} and cook for an additional 15 minutes.
  6. Remove from oven and let sit.
  7. In the meantime, mix softened butter with honey and cinnamon.
  8. Put a dollop of the honey cinnamon butter on the Sweet Potato & Butternut Squash Hash and serve!

 

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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30 Responses
    1. It was delicious… I figured they are both good why not put them together and make a rocking side dish. 🙂 Totally making this one again, even little man loved it especially with the butter!

  1. Krista, this is a beautiful dish and I love the combination of flavors you have in this! Honey and cinnamon? Yes, please! 🙂 Just a lovely dish and I’m of course, pinning! Thanks for sharing and have a wonderful Wednesday!

    1. Thanks so much Cindy, the honey and cinnamon butter in this dish was amazing. I’m already thinking of what else I can put it on. 🙂 Thanks for the pin and for stopping by sweet lady! Always love seeing your comments!

  2. My family LOVES sweet potatoes for Thanksgiving and I have actually been trying to think of a way to change it up a bit this year. So, this is perfect! (Already have my planner out and getting every detail ready for (another) hosting day for …wait for it… over 40 people.) Have a great Hump Day today!! (=

    1. Guess we are on the same wave length with changing up the sweet potatoes. 🙂

      You and your parties, you crack me up. Are you even over 40? Sure don’t look like it chica! Wonder what kind of party we would have if we lived near each other? Dinner Club? Food addicts? Blonde’s rule brunettes drool? The possibilities are endless! Have a great day girl!

    2. Renee C.

      I just made a batch to test it as a Thanksgiving side! If you add a sprinkle of pumpkin pie spice to the butter, it’s Thanksgiving in a bowl. *Really* delicious!

  3. Oh my goodness this does sound delicious and it would be a side dish I would fight over too. Even if it meant fighting with my 92 year old uncle. No shame when it comes to sweet potatoes and butternut squash!

    1. Thanks so much Samantha, that means alot coming from you. Always love your recipes and pictures. 🙂 Thank you for sharing on social media and pinning, you rock! Hope you have a great rest of the weekend!

  4. Danielle

    This looks great. You mention making the day before. Would you actually cook it the day before or just dice the squash/potatoes? If you do cook the day before, what do you recommend the day of? Thanks!

    1. Hey Danielle,
      Great questions! You could just chop everything the day before and make the compound butter, then bake the next day so the potatoes & squash are nice and crispy. Or you could bake the day before and then the day of just put in the microwave warm up and/or put in a casserole dish to reheat in oven for 5-10 minutes at 350. Then just top with the compound honey cinnamon butter. 🙂 Hope that helps! If you have more questions totally let me know!

      Krista

  5. JaciGre

    This was quick and easy for me and my little ladies. As a twist I diced half a red pepper and roasted with also at the end I sprinkled with a few dashes of nutmeg. So delish!

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