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Butternut Squash Jumble

This dish was a huge hit at Thanksgiving. It's a unique side that still feels traditional. I like Gorgonzola for this, but any blue cheese would work. —Kara Brocious, Indianapolis, Indiana
  • Total Time
    Prep: 20 min. Bake 40 min.
  • Makes
    10 servings


  • 1 medium butternut squash (2 to 2-1/2 pounds), peeled and cut into 1-in. cubes
  • 2 to 2-1/2 pounds large sweet potatoes, peeled and cut into 1-in. cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 cup crumbled Gorgonzola cheese
  • 1 cup chopped pecans, toasted
  • 3/4 cup dried cranberries
  • 1/4 cup chopped fresh parsley


  • Preheat oven to 425º. In a large bowl, combine squash, 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.
Nutrition Facts
1 cup: 311 calories, 14g fat (4g saturated fat), 10mg cholesterol, 402mg sodium, 45g carbohydrate (21g sugars, 8g fiber), 6g protein.

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