Here is recipe two in the Simple Side Dishes here on Flurries of Flour! Sweet potatoes and, to a lesser extent, butternut squash are synonymous with Thanksgiving. This dish takes the two and adds a delicious, Mediterranean twist on Thanksgiving with herbs, feta cheese, and pomegranate seeds! This dish has sweet from the butternut squash, sweet potatoes, and roasted onions, salty creaminess from the feta cheese, a delicious savory layer from the Greek herbs, and a sweet tang from the pomegranate seeds!
And since your oven does most of the cooking, especially if you start with already cubed squash and sweet potatoes, all you’ll have to do is mix everything together, which equals this side dish being a big time saver!
When was in Seattle going to university, there was this bookshop up a few blocks from my apartment. I love books, and I absolutely adore little neighborhood bookshops! This one was even more special, however, because there was a Greek restaurant at the back! Like the bookshop, it was the epitome of the little neighborhood restaurant around the corner—delicious food, intimate setting, and so, so cozy! Imagine eating at a small table with a friend in front of a fireplace on a cold, dark, wet winter evening—I really miss that place. (As far as I know, the restaurant is still there. It’s called Vios Café at Third Place. If you’re ever in Seattle, I highly recommend it, or their other location.)
Anyway, this long-winded story is all to bring you to this “salad,” if you will. I ordered this sweet potatoes and butternut squash side dish every time I went and it was so good I had to try to replicate it at home. There are just a handful of ingredients and, as I said, if you start with already-prepared veggies, it’s so easy to make!
I do understand that not everyone likes already-prepped butternut squash and sweet potatoes and that they’re more expensive, and that’s completely fine. But when I’m in a hurry and trying to prep a dozen different dishes and get them into the oven, etc., it helps to be able to skip a few steps. It’s completely up to you!
- 2 cups diced butternut squash
- 2 cups diced sweet potatoes
- 1 large red onion, sliced
- ½ cup of feta cheese
- ½ cup of pomegranate seeds
- 2 Tbsp. olive oil or grapeseed oil
- 1 Tbsp. dried Greek or Mediterranean Seasoning
- Preheat the oven to 375°.
- If not beginning with already-prepped potatoes and squash, roast the squash, peel the potatoes, and cut all into 1” to ½” sized cubes.
- Place the butternut squash, sweet potatoes, and the onion in a roasting pan or on a sheet pan lined with foil or paper.
- Mix the squash, sweet potatoes and onions with the herbs and oil, then place in the oven.
- Roast the vegetables for 30 to 40 minutes, depending on your oven, until the sweet potatoes and squash are roasted and beautifully browned on their edges.
- Transfer the squash and sweet potatoes to a bowl, then toss with feta cheese and pomegranate seeds and serve!
There you have a simple, easy delicious Mediterranean twist for your Thanksgiving table!
Don’t forget to check back for the next recipe in the Simple Thanksgiving Side series here on Flurries of Flour!
Simple Thanksgiving Sides: Herbed Smashed Potatoes; Brussels Sprouts with Bacon; Mediterranean Butternut Squash and Sweet Potatoes; Stuffed Squash