Roasted Butternut Squash and Sweet Potatoes
  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.

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