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Saturday, October 10, 2015

Twiced Baked Squash & Sweet Potatoes

twice baked squash and sweet potatoes with Spanish cheese

Squash and sweet potatoes, doesn`t that just sound like harvest season to you? It certainly does to me besides, there`s no better way to start your lazy weekends with, than a yummy hot breakfast, like these baked goodies. And what is even more mouthwatering than baked stuff? Yes, exactly, twice baked stuff!

For now I suppose you get the message, this dish is made for fall, not only because it`s pumpkin season, thus you`re using seasonal vegetables, but also because everyone you serve this, will love the creamy texture and the slight sweet taste of the filling. 
On top of that no one will leave the table hungry, since this dish is quiet nourishing,

twice baked fall vegetables

What you need (for 1/2 squash & 1 1/2 sweet potatoes):
  • 1/2 butternut squash
  • 2 sweet potatoes
  • a handful finely chopped onions
  • 6 teaspoons sour cream
  • salt, pepper & cayenne pepper
  • 2 handful grated Spanish cheese, like Manchego
  • preheat the oven at 200° degrees
  • rinse off the sweet potatoes, let drain and cut in half
  • remove the squash seeds
  • put baking paper on your baking sheet, lay pumpkin and sweet potatoes  skin up on the baking paper
  • bake for about 35 to 45 minutes, you should be able to pierce easily through the skins of the vegetables
  • take out and let cool down
  • scoop out the tender flesh of your vegetables and mash in a bowl (with a fork or mixer)
  • season with salt, pepper and cayenne pepper
  • mix in the sour cream and a handful of cheese
  • fill pumpkin and sweet potato halves with the filling
  • sprinkle some grated Spanish cheese over your vegetables
  • bake again for about 10 to 15 minutes at 180° degrees
  • take out the oven and decorate with sour cream and herbs if you want
perfect fall breakfast twice baked squash and sweet potatoes

This dish definitely got me hooked up once more on pumpkins, sweet potatoes and twice baked vegetables, can`t get enough of this stuff!
What breakfast do you go to on misty fall weekends?

Read you soon,

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