With butternut and honeynut squash, Japanese sweet potatoes, honey, olive oil, cinnamon, nutmeg, and cloves. I cube it all, mix it, and bake at 204c/400f for 30 minutes. Tastes like autumn.
this post was submitted on 19 Nov 2024
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Good idea. Do you think it would work with smaller chunks? I prefer lil bites so I can get a bit of everything on each fork full
At that temp/time, smaller chunks might overcook. The sweet potatoes especially have a tendency to dry out a bit.
I would say it depends on the squash. I've never cooked honeynut, but butternut does fine in smaller chunks.