Ingredients
1 medium butternut squash (2 to 2-1/2 pounds), peeled and cut into 1-in. cubes2 to 2-1/2 pounds large sweet potatoes, peeled and cut into 1-in. cubes2 tablespoons olive oil1 teaspoon salt3/4 teaspoon dried thyme1/2 teaspoon pepper1 cup crumbled Gorgonzola cheese1 cup chopped pecans, toasted3/4 cup dried cranberries1/4 cup chopped fresh parsley
Preparation
Preheat oven to 425º. In a large bowl, combine squash, sweet potatoes, olive oil, salt, thyme and pepper; transfer to a greased 15x10x1-in. baking pan. Roast until tender, 40-45 minutes, stirring occasionally. To serve, place mixture in a serving dish. Sprinkle with cheese, pecans, cranberries and parsley.
