Serves 4-6 as a side
Prep time: 15 mins | Cooking time: 30-40 mins
Root vegetables are a seasonal staple for Sukkot and Rosh Hashana, as well as a Pesach-friendly side and an alternative to white potatoes. These sweet vegetables are also ideal for Rosh Hashana, where we have the custom to eat sweet foods for a “good and sweet new year,” and we eat gourds such as squash as one of the Simanim, representing our desire that, if it be Hashem’s will, that the evil of our verdicts be torn apart, and that our merits be announced before Him.
Perfectly paired with our Sweet and Sour Fish Tacos, (which are a contemporary latin twist on a traditional Rosh Hashana dish from Italy), these sweet potato and butternut squash chips are seasoned with oregano for a hit of Mexican flavour to pair with the tacos.
- 2-3 large Sweet Potatoes (cut into bitesize cubes)
- 1 Butternut Squash (cut into bitesize cubes)
- 2 tbsp oil
- ½ tbsp Garlic Powder
- ¼ tbsp Onion Powder
- 1 tbsp Dried Oregano
- Salt and Pepper
- Preheat your oven to 200°C / 180°C fan (Gas Mark 6 / 400°F)
- Mix all ingredients together in an ovenproof dish and roast for 45 mins – 1 hour, shaking halfway, until cooked to the desired level.
(Image by Yaffa Judah)