Good Monday morning to you all. What I have for you today is a way to turn a batch of roasted vegetables into either a salad, hash or soup. If you would like to make all three, you’ll need to make a triple batch of the roasted sweet potato and butternut squash recipe. If you want to just give one of the dishes a try, make a single batch. And, of course, the roasted veggies are delish all on their own.

A beautiful box of McClendon’s Select produce that I bought at the Scottsdale Farmer’s Market a week ago was the inspiration for all of these recipes. McClendon’s Select is offering an “order ahead – drive-thru contact-free pick up” service at the market each Saturday in Scottsdale during this time of quarantine. Click HERE for more information on that.

If you hang in there and get to the final recipe here, you’ll get to my confession. Hey, something to look forward to!

Roasted Sweet Potatoes & Butternut Squash

• 3 cups peeled, seeded, and diced butternut squash (about 1 medium squash)
• 3 cups peeled and diced sweet potatoes (about 1 large potato)
• 2 tablespoons olive oil
• 1 teaspoon Trader Joe’s Everything But the Elote Seasoning Blend
• Salt and freshly ground black pepper

Preheat the oven to 400 degrees. Line a baking sheet with foil, and set aside.

Put the butternut squash and sweet potatoes in a large bowl. Toss with olive oil and the TJ’s seasoning blend and generously season with salt and pepper.

Spread the vegetables in one layer on the prepared baking sheet. Roast in preheated oven for 30 minutes.

After 30 minutes, toss and roast for an additional 15 minutes.

Use for either the Hash, Soup, or Salad recipes below. One batch is enough for any ONE of the recipes. If you want to make all three, you’ll need to make a triple batch of the roasted vegetables.

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