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There you’ll see photo after photo of baby backs, turkey, smoked meatloaf, chicken wings, beef cheeks, brisket, rib roast, even pork belly slow smoked using walnut shells. Side dishes, too.

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Here's a great recipe from Tabitha Middendorf, just in time for Thanksgiving.


Roasted Sweet Potatoes & Squash

Roasted Sweet Potatoes & Squash (Photos ©Tabitha Middendorf)

Be Thankful for Your Roots

By Tabitha Middendorf

I love, LOVE, root vegetables! So when the weather turns cooler and Thanksgiving is around the corner you know what I am looking forward to in all of its yummy goey glory! Sweet Potatoes! However, this year I decided to go for a crispy texture and roast the glorious vegetable with butternut squash.

The colorful combination with some sweet pearl onions and rosemary thrown in is a positive delight and nice up-twist for the holidays and winter dining.


Roasted Sweet Potatoes & Squash

1 lb of cubed butternut squash
12 oz red sweet potato (commonly referred to as yams in the supermarket)
12 oz white sweet potato
Roasted Sweet Potatoes & Squash4 red pearl onions
4 white pearl onions
2 sprigs of Rosemary
½ cup Honey
2 Tbsp Olive Oil
Salt & Pepper to taste

Preheat oven to 425 degrees.

Cube butternut squash and sweet potatoes. Quarter pearl onions. Dice rosemary.

Combine honey, olive oil and rosemary in a large mixing bowl. Microwave for 30 seconds to 1 minute. Stir to combine. Add chopped vegetables and mix to evenly coat.

Spread vegetables out on large baking pan and roast for 20 to 30 minutes.

Season to taste with salt and pepper.

Serve warm.


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