Roasted Butternut Squash & Sweet Potato Hash

It is the first day of the July Challenge, so I headed to the market and went crazy gluten-free, veggie shopping. I must admit that it was quite fun having to look at labels and question what I was ingesting. Those who know me are used to my peculiar interpretation of fun. Though I have been a vegetarian for 28 years, vegan on and off throughout that time and gluten-free on many occasions, I had forgotten how much garbage is in packaged food, even when it says "organic", "non-GMO" or "gluten-free". I remember being at the salad bar at Whole Foods in Venice years ago and overhearing two women conversing about the ingredients in one of the pre-made items. "For crying out loud, this is WHOLE FOODS! Nothing should have corn syrup in it!" Alas, even at the sacred WF, there is that pesky ingredient that you never thought would have been used in what you believe is whole food. Read labels. You'll be surprised what they're putting in your next meal. Anyway, I digress. Here's a recipe for you that's easy to make and you can be certain doesn't contain high fructose corn syrup; a savory dish, just mildly sweetened naturally by the ingredients. 

I hope you enjoy this simple, hearty meal. For those of you eating fish and meat, have this be your side dish. Dairy eaters can add a cheese of your choice. Everyone else, enjoy it as is. 

1 small butternut squash diced into 1/2" cubes (approximately 2 cups)
1 medium sized sweet potato diced into 1/2" cubes (approximately 1 cup)
2 cloves of garlic (use a press, otherwise chop finely)
4 large sage leaves (chiffonade)
2 small shallots (cut in half and sliced thinly)
3 tbsp olive oil
Salt and Pepper

Preheat oven to 400º.

In a large baking dish, combine squash, potatoes, garlic, sage and salt and pepper. Pour 2 tbsp of olive oil over the mix and toss all ingredients, completely coating with oil. Place pan in center rack of the over and bake for 30 mins, tossing again halfway through. After 30 mins, increase the heat to 450º and bake for another 5 minutes or until the tops start to brown. 

While your dish is baking, place 1 tbsp of olive oil in a pan, add the shallots and sauté on medium heat until they begin to brown. Turn heat to low and let cook for another 15 minutes, stirring occasionally. 

Remove your dish from the oven when browned to your liking and stir in the shallots. Add another dash of salt, allow to cool for a few minutes and then serve. Enjoy!