Roasted sweet potatoes and squash with brown sugar and spices
1
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
This sweet root-vegetable side dish is the perfect accompaniment to all of your fall gatherings.
Ingredients
Sweet potato
1 large
Uncooked acorn squash
2 pound(s), about 1 large
Canola oil
2 tsp(s)
Unpacked brown sugar
1 tbsp(s)
Ground cinnamon
½ tsp(s)
Ground nutmeg
¼ tsp(s)
Instructions
1
Preheat oven to 375°F (176°C). Coat an 8-inch square pan with cooking spray.
2
Peel sweet potatoes and squash, cut into 1-inch cubes and place in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
3
Bake, covered with aluminum foil, for 35 minutes, stirring occasionally.
4
Yields about 1/2 cup per serving.
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