What to do? What to do? This time of year, vegetable bins are filled to brimming with sweet potatoes and butternut squash.
Both are nutritional powerhouses. Both are great for vitamin A. Butternut squash is low in calories, carbohydrates and sugar; it's rich in calcium, magnesium, potassium and vitamins B6 and E. The sweet potato takes top honors for its fiber and protein values. Both are low in sodium and full of vitamin C.
Still, we ask: What to do? We've all been served sweet potato casseroles and stuffed squash. Some versions better than others, we know. But this year, give some thought to these vegetables and serve your guests some new twists on old standbys!
Sweet or savory, sweet potatoes and squash can go from appetizers to desserts. What's more, they are great together!
Consider a warming butternut and apple squash soup to start a meal. Or make it the centerpiece of a meal that's served with biscuits and cheddar cheese.
Roast those vegetables! Dice squash and sweet potatoes, along with turnips and carrots. Serve with roasted chicken.
Make over that sweet potato casserole into cake! Why not give that sweet concoction the place it deserves - on the dessert table!
Add butternut squash to the same dessert table in a butternut squash and apple tart.
When you stop by The Purple Onion for your vegetables, be sure to check out our spice and herb selections, fresh Amish butter, nuts and dried fruits, flours and oatmeal, as well as broths and pastas. You will be able to find most of what you need for these recipes!
If you don't let the "way-we've-always-made-it" trip you up, you'll find that these colorful and healthful fall staples are anything but boring!
Spice-Roasted Vegetables
¼ cup kosher salt
1/8 teaspoon cinnamon
¼ teaspoon brown sugar
¼ teaspoon ground cloves
½ teaspoon fresh-ground black pepper
1 sweet potato, peeled and diced into 1-inch pieces
1 butternut squash, peeled and diced into 1-inch pieces
2 carrots, peeled and sliced into 1-inch rounds
6 baby turnips, peeled, or 3 medium turnips, peeled and diced into 1-inch pieces
¼ to ½ cup olive oil
Preheat oven to 350 degrees.
Place spices in a small bowl and mix to combine.
Combine vegetables and olive oil on large rimmed baking sheet and stir to coat. Evenly coat vegetables with spices.
Roast until tender and golden brown, about 20 to 30 minutes.
Sweet Potato Casserole with Pecan Crumble
Filling:
3 pounds sweet potatoes
1/3 cup dark brown sugar
6 tablespoons unsalted butter, melted
¼ cup heavy cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon kosher salt
2 eggs, room temperature and slightly beaten
Crumbly Topping:
½ cup flour
½ cup rolled oats
½ cup packed dark brown sugar
¼ cup finely chopped toasted pecans
½ teaspoon kosher salt
5 tablespoons unsalted butter, cubed and chilled
¼ cup mini marshmallows
Heat oven to 425 degrees. Place sweet potatoes on a parchment-lined baking sheet and bake about 1 ½ hours, until soft. Let cool 30 minutes and then remove skins.
Pass potatoes through a food mill into a large bowl and stir in all other filling ingredients. Pour mixture into a 1 ½ quart baking dish and smooth top.
Reduce oven temperature to 350 degrees.
Make topping by stirring together flour, oats, sugar, pecans and salt. Add butter and mix until large crumbles form. Mound crumble mixture over filling and dot with marshmallows.
Bake about 30 minutes, until filling is hot and crumbles and marshmallows are browned. Let cool 15 minutes before serving.
Along with his wife, Felicia, Allan Hathaway is the co-owner of The Purple Onion and WV Marketplace at the Capitol Market. For more information, visit their web pages, capitolmarket.net/merchants/purple-onion and capitolmarket.net/merchants/wv-marketplace; call the Purple Onion at 304-342-4414 or WV Marketplace at 304-720-2244. Follow them on Facebook, and email Allan at purpleonionco@aol.com.