Caramelized Butternut Squash,Yams & Sweet Potatoes with Sage
A Fall favorite vegetarian dish made with butternut squash, yams and sweet potatoes. An easy recipe to make using Combi-Mode in our Combi-Steam oven. Topped off with a browned butter with sage sauce. Add this recipe as a delicious side to complete your family dinner or enjoy it as a healthy lunch!
5 tablespoons unsalted butter
1 butternut squash (peeled, seeded and cut into 1/2-inch dice)
1 yam (peeled and cut into 1/2-inch dice)
2 sweet potatoes (peeled and cut into 1/2-inch dice)
1/2 cup brown sugar
1/2 cup sage leaves, torn in 1/2-inch pieces
2 Teaspoons Sea salt
2 Teaspoons Ground pepper
2 Tablespoons Garlic Powder
Parsley leaves for garnish
- Peel the squash, cut it in half lengthwise and remove the seeds. Peel the yams and sweet potatoes. Cut the squash, yam, sweet potatoes into ½ inch cubes and place them onto the Universal Tray. Lightly drizzle olive oil onto vegetables and sprinkle with salt, pepper and garlic powder.
- Slide the tray into the oven on the middle rack. Turn on the Combi-Steam oven, select “Operating Modes” and select “Surround.” Select “Set the duration” and set the temperature to 435 degrees, the duration for 40 minutes at 30% moisture. Select “Start now.”
- While the vegetables are in the oven melt the butter and sage on low heat for about 5-7 minutes. Once the butter is golden brown and the sage leaves turn to dark green, turn the cooktop off and set the pan aside. Once your vegetables are done pour the butter and sage leaves onto the vegetables. Transfer to a bowl, garnish with parsley leaves and serve.
*If you do not own a Combi-Steam Oven, this recipe can be baked in your oven on Convection Bake at 425°F for 45-50 minutes
To view this cooking video click here