Latest posts by Ashtyn (see all)

Hey guys!

Chef Varouj here, founder of Indulge Right Foods. 

The recipe I have for you today is one I like to do for Thanksgiving.  However, it is so simple and delicious, that you can make it any day of the week.  Enjoy!

Sinfully Delicious, Completely Guilt-Free Gluten-Free Allergen-Free Keto, Paleo, and Diabetic Safe

Roasted Butternut Squash And Sweet Potatoes

Gluten-Free | Sugar-Free | Dairy-Free | Keto | Diabetic Safe

Prep Time: 15 Minutes | Cook Time: 20 – 25 Minutes | Total Time: 40 Minutes
Yield: 20 Servings



  • 2 Large (Or 3 Medium) Butternut Squash, Diced
  • 5 Large Sweet Potatoes, Diced 1″ Squares
  • 1 Pound Cippolini Or Pearl Onions
  • ½ Cup Olive Oil, Approx.
  • 2 Cups Dry Cranberry
  • 1 Cups Roasted Pecans, Whole or Chopped
  • ⅛ Cup Tarragon, Chopped
  • ⅛ Cup Sage, Chopped
  • 2 Inch Piece Ginger, (Optional) – Sliced If Used
  • 5 Cloves of Garlic, Smashed
  • Salt And Pepper, To Taste


  1. In a medium roasting pan, toss the butternut squash, sweet potatoes, and onions in olive oil and roast at 350°F for 20 – 25 minutes (check for tenderness).
  2. When tender, remove from heat and add the cranberries, pecans, Tarragon, sage, ginger, garlic, salt, and pepper.
    Toss and enjoy.

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