Roasted Butternut Squash and Sweet Potatoes

I was late jumping on the butternut squash bandwagon. I would walk by them in the produce department and wonder what I could do with them?  One day, I picked up a couple and just decided that I would figure out what to do with them once I got home. I discovered that when roasted, this roasted butter squash and sweet potatoes recipe is delicious.

After a little research, I have learned a few things about butternut squash. They are delicious and unbelievably nutritious. Butternut squash has no saturated fats or cholesterol, is an amazing source of fiber, phyto-nutrients, Vitamin A and B-complex vitamins.

Paired with sweet potatoes, sage and cinnamon, roasted butternut squash makes the perfect side dish.

After fighting with a couple of squashes, I learned that the best way to peel a butternut squash is to not fight with it. Poke a couple of holes in your squash, then microwave for 2-3 minutes, rotating halfway through. It will be much easier to peel and slice.

This recipe makes enough for two meals. Serve the first half as a side dish one night, and use the second half to make our Roasted Butternut Squash Soup for another meal.

 

Print Recipe
Roasted Butternut Squash and Sweet Potatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side Dishes
Servings
servings
Ingredients
Course Side Dishes
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees.
  2. Peel, seed and cube butternut squash into 1" cubes. Peel and cube sweet potatoes into 1" cubes. See note below for help peeling squash.
  3. In a large bowl, combine squash, sweet potatoes, olive oil and spices. Mix well to combine.
  4. Divide butternut squash and sweet potatoes mix in single layers on two parchment paper or silicone mat covered baking sheets.
  5. Bake in a 400 degree oven for 25-30 minutes until fork tender, flipping several times.
  6. Serve immediately.
Recipe Notes

This Roasted Butternut Squash and Sweet Potatoes recipe is gluten free, dairy free, vegetarian and vegan.

Share this Recipe
No Comments Yet

Leave a Reply

Your email address will not be published.

VERIFIED Seal
DISCLAIMER
The information contained in our web sites and mobile applications is not intended to prevent, diagnose, treat or cure any illness or disease. You should consult a qualified health professional regarding your health conditions. We are not responsible for any decision you make or any consequences that result based on the information you obtain from us.
COPYRIGHT
Photographs, images and logos, Copyright © 2018, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Bluff , Illinois, 60044