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Sweet Potatoes And Squash, Sort Of Sephardic #2

This Sweet Potatoes And Squash, Sort Of Sephardic #2 recipe uses Lg Acorn Or Butternut Squash, Dried Cranberries Or Cherries, Brown Sugar, Ground Cinnamon, and Butter Buds. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 2
• 1/4 cup
• 2 tbsp
• 1 tsp
• 1 pkg

Method (preview)

1. 1

   Preheat oven to 375.

2. 2

   Spray a 9x13 casserole with Pam.

3. 3

   Peel the squash and sweet potatoes.

4. 4

   Cut into small 1" cubes.

5. 5

   Add the sweet potatoes to the casserole.

6. 6

   Mix the Butter Buds with 1/4 c. water and pour over the potatoes.

7. 7

   Cover with foil and bake for about 20 minutes.

8. 8

   Uncover, add squash.

9. 9

   Baste with the liquid.

10. 10

    Sprinkle with brown sugar and cinnamon. Sprinkle dried cranberries in. Do not cover. Bake another 30 - 35 minutes until browned and tender.

11. 11

    "Amazingly good. The squash is sweeter than the sweet potatoes."

12. 12

    NOTES: Original recipe called for 2 tbsp oil.