Roasted sweet potatoes and squash with brown sugar and spices
3
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
When holiday season hits and everyone is in search of a potato recipe, try this dish: roasted sweet potatoes and squash with brown sugar and spices. It might sound redundant to add sugar to sweet potatoes, but don't worry: This recipe is layered with flavor. The addition of squash, cinnamon, and nutmeg balances out the sweetness delightfully. It takes 15 minutes to prepare this side dish for 6, so double the recipe if you have to and throw 'em in the oven. These veggies aren't reserved for the holidays, though: Make them at the beginning of the week when you meal-prep and enjoy for the next few days. It's as simple as that!
Ingredients
Cooking spray
1 spray(s)
Sweet potato(es)
0.5 pound(s)
Uncooked acorn squash
2 pound(s)
Canola oil
2 tsp
Unpacked brown sugar
1 Tbsp
Ground cinnamon
0.5 tsp
Ground nutmeg
0.25 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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