Roasted Sweet Potatoes and Squash with Brown Sugar and Spices

2
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
6
Difficulty
Easy
These roasted root vegetables are a wonderful holiday side dish. Try them for Passover or Easter, as well as for Thanksgiving and other winter holidays.

Ingredients

cooking spray

1 spray(s)

uncooked sweet potato(es)

½ pound(s), peeled and cut into 1-inch cubes

uncooked acorn squash

2 pound(s), peeled and cut into 1-inch cubes

canola oil

2 tsp

unpacked brown sugar

1 Tbsp

ground cinnamon

½ tsp

ground nutmeg

¼ tsp

Instructions

  1. Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
  2. Place sweet potatoes and squash 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. Yields about 1/2 cup per serving.

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