Coming home to this Diner-Style Sweet Potato and Butternut Squash after school + volunteering + a long bus trip in high heels (!!) last week was such an amazing feeling.
I’d prepped everything the night before, so by the time I was ready to eat (aka 5 minutes after I got home) all I had to do was heat it up in a skillet- the edges get crispy and AMAZING- fry an egg to put on top, and dig in.
Beyond being incredibly easy, this dish is warming, perfectly spiced, soft + crunchy (love that whole texture sitch), and salty-sweet.
Essentially, it’s the whole package. Easy, quick, healthy, and delicious. This is the kind of meal you make when you come home to an empty fridge and need to get dinner on the table asap OR as a side dish for a nice, real, grown up dinner (because I’ve heard some people make those sometimes).
If you make this Diner-Style Sweet Potato and Butternut Squash, be sure to snap a photo and share it with me on Instagram. I LOVE seeing all your creations, it really makes my day.
- 1 sweet potato, boiled
- 1 c. cubed butternut squash (I used frozen and thawed)
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- Sprinkle of salt and pepper
- Mix olive oil with spices in medium bowl.
- Cube sweet potato, then add sweet potato and squash to bowl.
- Stir gently until sweet potato and butternut squash are coated in olive oil and spices.
- Allow to marinate for at least 15 minutes in fridge (I left mine overnight)
- Sauté over medium heat for about 5 minutes, stirring often.