As promised, I’m helping you add dishes to your table this Thanksgiving by providing you with recipes from our fabulous Culinary Art Chefs and students. My mouth is watering already!

Our recipe for today comes from Chef Lauren Craig at the KU Sarasota campus:

Seasonal Fall Bounty of Sweet Potatoes, Apples and Winter Squash Roasted with Garlic, Thyme, Parsley and Butter   


2 lbs Sweet Potatoes, Peeled and Diced

1 1/2  lbs Seasonal Crisp Apples, Peeled and Diced

2 lbs Assorted Winter Squash, Peeled and Diced

5 ea Garlic Cloves, Crushed

5 Sprigs Thyme

4 oz Melted Butter

Salt and Pepper

Directions:  Toss all ingredients together and season with salt and pepper to taste. Place on a sheet pan, making sure it is not over-crowded.  Roast at 425 degrees for 30-40 minutes, or until golden brown.  Remove thyme stems and serve.

-Yum! Thanks so much Chef for sharing your recipe and giving us all the chance to enjoy this lovely Thanksgiving dish. On a busy day like Thanksgiving, I love recipes with directions that say toss everything together and throw it in the oven; it can’t get any easier than that!

Make sure you stayed tuned for tomorrows post! You do not want to miss the delectable dessert I have in store for you!

As always, feel free to email me with your comments, questions, concerns, and suggestions!

Your fellow KU student,