Squash and Yam Hash

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Written By Amanda McLemore · Editor-In-Chief
 

INGREDIENTS

 

1 delicata squash

2 each yams or sweet potatoes, diced

1 each onions, diced

1 clove garlic, minced

2 tablespoons olive oil

City Honey

1/4 teaspoon chili flakes

salt, to taste

 

DIRECTIONS

preheat oven to 350°F

I. cut squash in half and scoop out and compost the seeds. slice in half moons

II. toss squash, yams, onions, and garlic into a bowl with olive oil, and salt to taste

III. arrange on a sheet tray and roast until yams and squash are knife tender

IV. while vegetables are roasting heat chili flakes and City Honey in a small sauce pot and heat gently. turn off and allow to steep

V. place roasted vegetables in a serving dish and swirl chili honey on top and serve

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Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

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