Roasted Butternut Squash & Sweet Potatoes
Reap the health benefits of this delicious anti-inflammatory side dish any time of year! It's great for the holidays too because it's different without being too nontraditional; your guests will love it!
Ingredients
- 1 ½ lbs butternut squash peeled and cut into 1" cubes
- 2 ½ lbs sweet potatoes peeled and cut into 1" cubes
- 1 ¼ Tbsp olive oil
- 1 tsp salt or to taste
- ¾ tsp dried thyme or to taste
- ½ tsp pepper or to taste
- ½ cup pecans chopped and toasted
- ½ cup dried cranberries optional
- ¼ cup chopped fresh parsley
- 1 cup crumbled Gorgonzola cheese optional
Instructions
- Preheat oven to 425°F and grease a baking pan.
- In a large bowl, combine squash, potatoes, olive oil, salt, thyme and pepper; transfer to baking pan.
- Roast about 40-45 minutes or until vegetables are tender, stirring occasionally.
- To serve, place mixture in a serving dish. Sprinkle with pecans, parsley, cranberries and cheese.
Notes
If you just can't resist cinnamon when eating sweet potatoes, add to the bowl with the other seasonings before roasting!