Roasted sweet potatoes and squash with brown sugar and spices
1 - 4
PersonalPoints™ per serving
This sweet root-vegetable side dish is the perfect accompaniment to all of your fall gatherings.
Uncooked sweet potato(es)
Uncooked acorn squash
2 pound(s), about 1 large
Unpacked brown sugar
- Preheat oven to 375°F (176°C). Coat an 8-inch square pan with cooking spray.
- 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.
- Bake, covered with aluminum foil, for 35 minutes, stirring occasionally.
- Yields about 1/2 cup per serving.