brown sugar baked sweet potatoes and acorn squash

by Patricia on November 3, 2009 · 7 comments

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Flipping through the last issue of Gourmet, I was on the hunt for pie recipes. While I did find a couple of pies, I was distracted by a few of the side dishes (the photos in Gourmet are always so lovely… and distracting). You see, I am a sucker for sweet potatoes. From the marshmallow topped Thanksgiving staple to simply roasted in the oven and everything in between (unless it comes from a can. If you are eating sweet potatoes, or yams for that matter, from a can… we need to talk). So when I saw the simple baked sweet potatoes with acorn squash, I stuck a bookmark on that page and went back to my pie search.

The next day, I spied an acorn squash on my counter. I completely forgot that I had purchased it a couple of weeks ago. There were also a few sweet potatoes lying there that needed to be used up soon, so I went back to the pages of Gourmet for the recipe. I’m not sure I needed the recipe but I wanted to follow their flavor profile instead of winging it (for once). We had this alongside country ham and a garlicky sauteed spinach. It was a good, simple meal that three out of four of us enjoyed (number four had two hot dogs instead… I’m still getting used to the picky eaters. Sometimes I swear it has more to do with how much sleep they got or what kind of mood they’re in).

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Brown sugar baked sweet potatoes and acorn squash

(adapted from Gourmet, November 2009)

I don’t really think anyone needs a recipe for something like this, that’s how simple it is.

4 small (or 2 large) sweet potatoes, peeled and sliced crosswise 1/2 inch thick
1 acorn squash, halved lengthwise, seeded, and sliced crosswise 1/2 inch thick
3 tablespoons butter, melted
1/2 cup packed brown sugar
1/2 tsp grated nutmeg

  1. Preheat oven to 375 degrees, with racks in upper and lower thirds.
  2. Toss the sweet potatoes and squash in the melted butter with 1/2 tsp salt (1/4 tsp salt if using salted butter) and 1/4 tsp pepper.
  3. Divide between two sheet pans. Bake for 25 minutes, switching positions halfway through.
  4. Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with the brown sugar. Bake until golden and tender, about 30-40 minutes more.

More ways to enjoy sweet potatoes and acorn squash:

{ 4 comments }

1 cora July 13, 2012 at 3:46 pm

can i use coconut oil instead of butter?

2 Patricia July 14, 2012 at 9:26 am

Totally! Coconut butter is fabulous with sweet potatoes so I can only imagine it would be great for this as well.

3 Ivonne November 16, 2009 at 7:46 pm

Beautiful! Beautiful! Beautiful! I’m with you on the sweet potato love AND the Gourmet love!

4 Charles G Thompson November 4, 2009 at 5:30 pm

I love sweet potatoes too, AND they’re healthier than there white brethren. And so easy prepare. I also like that this came from the pages of the last Gourmet – snif! Thanks for sharing.

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