Sephardic Sweet Potatoes and Squash for Rosh Hashanah

Name: Sephardic Sweet Potatoes and Squash for Rosh Hashanah
Prep time: 15 min
Cook time: 1 h
Ingredients: 1 pound acorn or butternut squash; 1 pound sweet potatoes or yams; 1 onion (chopped); 4 tablespoons olive oil; 2 tablespoons vegetable oil; 1/4 cup dried cranberries or cherries; 2 tablespoons brown sugar; 1 teaspoon ground cinnamon

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koshercowboy.com

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Prep Time: 15 minutes

Cook Time: 60 minutes

Servings: 6

Author : Kosher Cowboy

rosh hashanah squash sweet potato

Sephardic Sweet Potatoes and Squash for Rosh Hashanah

Ingredients

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Instructions

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Step 1

Peel squash and sweet potatoes, then dice them into 1-inch cubes. Grease 9" casserole dish with 1 tablespoon vegetable oil and pour only diced potatoes into casserole dish. Preheat oven to 375 degrees.

Step 2

In frying pan, saute onions in olive oil. When completed, add onions to casserole dish, cover with aluminum foil, and bake for 20-25 minutes until potatoes are tender.

Step 3

Remove casserole dish, uncover and add squash and cranberries. Sprinkle with sugar and cinnamon and drizzle with the remaining 1 tablespoon vegetable oil. Bake uncovered for 30 to 35 minutes, or until well browned.

Step 4

Serve with roasted chicken or pot roast.