Cinnamon Roasted Butternut Squash

Source: http://www.inspiredtaste.net/25065/cinnamon-roasted-butternut-squash-recipe/
INGREDIENTS

1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)

2 tablespoons olive oil

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1 teaspoon kosher salt

Dash cayenne, optional

Directions

1. Prepare Squash: Heat oven to 425º F and line two large baking sheets with aluminum foil. Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.

Roast Squash: Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).

Crispy Baked Sweet Potato Fries

These are so yummy! Such a simple recipe but I always look it up to double check time and temp so wanted to keep it here.

source: http://cookieandkate.com/2010/baked-sweet-potato-fries/

Ingredients

• Sweet potatoes. I’d plan on at least one per person. Medium-sized sweet potatoes with smooth, firm, evenly toned skin usually make the best sweet potato fries.
• Corn starch. A big sprinkle’s worth. (optional--I didn't add this)
• Olive oil. A couple of tablespoons or so. Enough to lightly and evenly coat the fries.
• Salt, pepper and spices. Amy suggested cumin, but I much prefer cayenne pepper, paprika or curry powder. Garlic is great as well. It’s up to you!

Instructions

1. Preheat the oven to 450 degrees F. Peel the sweet potatoes and cut them into fry-shaped pieces (see photos). Try to cut them into similarly sized pieces so the fries will bake evenly.
2. Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Sprinkle with cornstarch (if using) and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. I’d try to use half a teaspoon per potato or so. Mix/shake to distribute evenly (corn starch should be evenly mixed in so there are no powdery spots).
3. Pour the fries directly onto a non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don’t overcrowd, otherwise they will never crisp up.
4. Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.
5. Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.

Yummy Potatoes

1 large bag frozen hash browns

1 can cream of chicken soup

1 pint sour cream (add more if too dry)

salt and pepper

2 cups grated cheddar cheese

Combine all ingredients and stir well. Cover and bake in large casserole dish for one hour at 350.

BBQ Green Beans

1 medium onion (chopped)

1/2 lb. of bacon (cooked and crumbled)

4 15 oz. cans French cut green beans (drain 2 cans)

1/2 bottle BBQ sauce (~14 oz.)

Fry onion in bacon grease. Combine all ingredients in large baking pan. Cover and bake for one hour at 350.