You must be wondering who is this Chaya who has been granted the honor and fun of hosting Mondays with Cooking With Chaya. Some of you may know me from my blogs, Chaya’s Comfy Cook
and Sweet and Savory Says it All.
I hope the rest of you will get to know me and I will get to know you.
I am Chaya, a woman who is finding herself as a cook and baker. I want to cook or bake everything but everything is too much. Time and error keep me from reaching close to achieving a fraction of what I would like. I make my share of mistakes and I am willing to share them with you. Some have been shocked that I did share my burnt creations but I believe we learn from our mistakes. Of course, I hope there are many more successes to talk about. I would like you to come along with me on my journey, finding out who Chaya the Cook is. Hopefully, we will have fun doing this and come up with some good eating to put on our tables. Please, leave your recipes for all of us to try. Click on If you have another version of what I made, please add your comments. I want to learn from you. Together, we can make Magical Mondays.
I had no idea what recipe to start with and changed my mind a dozen times. Finally, I decided, I would share the last thing I made and stop agonizing. Here it is.
Candied Butternut Squash and Sweet Potatoes
I have made candied sweet potatoes for years but not like this and never with the butternut squash. I actually made the recipe, in the morning, with just sweet potatoes but found a lonely butternut squash in the refrigerator and decided to up the recipe with this delicious vegetable. I am presenting the recipe as baked together.
Spray cooking oil
4 medium sweet potatoes
1 butternut squash
1 tablespoon Dijon mustard
1 tablespoon lemon juice
3 tablespoon brown sugar
2 tablespoons soy sauce
Preheat oven 400 degrees.
Spray a medium size to large baking dish.
If you have a microwave, microwave the butternut squash for a few minutes to make it easier to peel.
Peel both the sweet potatoes and squash and cut into chunks about an inch and one half in size.
Sprinkle these with salt and pepper.
Bake in over for 30 minutes.
While the vegetables are baking, make the marinade by mixing all ingredients together.
Remove the vegetables from the oven and cover them with the marinade.
Make sure each piece is well coated.
Put back in oven and bake for an additional 20 minutes or until vegetables are fork tender.
With a large spoon, once again, spoon the marinade from the pan onto the sweet potatoes and squash. If it has all been incorporated into the glaze on the vegetables, skip this step.
My sweet potatoes held the glaze better than the squash did.
This is the kind of dish you can serve with meat, fish and poultry. Its sweetness sets off other flavors.