Description
A vibrant, savory-sweet platter featuring crispy roasted butternut squash and sweet potatoes, topped with crumbled blue cheese and drizzled with spicy hot honey for a perfect balance of flavors.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 large sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup crumbled blue cheese
- 1/4 cup hot honey
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cubed squash and sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until crispy and tender.
- Transfer the roasted vegetables to a serving platter. Sprinkle with crumbled blue cheese and drizzle with hot honey.
- Garnish with fresh thyme leaves and serve warm.
Notes
You can customize the seasonings to taste.