& Sweet Potatoes
November 25 2019
When I ask you what's most important when it comes to cooking, what I hear most is simple. You want recipes without a million steps, and with only a few ingredients (most of which are already in your pantry). That's what you want, but you want flavor and visual appeal as well.
This recipe, for Maple Roasted Butternut Squash & Sweet Potatoes is the perfect side dish for any main course. It's naturally vegan and with some grains or legumes could be made into a delicious main course.
You start by combining all the ingredients in a large bowl and then spread on a baking sheet. Easy, right?! Roast, add spinach, and poof! You're done!
It's hard to beat this recipe for simplicity, deliciousness and visual appeal!
Maple Roasted Butternut Squash
& Sweet Potatoes
Makes 6 servings
1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 large sweet potato, peeled and cut into 1/2-inch cubes
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon pure maple syrup
1 tablespoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 ounces fresh baby spinach
Garnish: Cracked black pepper & Kosher salt
Preheat oven to 450°F. Toss together first 8 ingredients in a large bowl until vegetables are evenly coated. Spread in a single layer on 2 sheet pans.
Roast, stirring once halfway through cook time, at 450° for 30 minutes or until edges of vegetables are light brown and tender when pierced with the tip of a knife.
Remove pan from oven. Add spinach to pan; toss gently with vegetable mixture until spinach is slightly wilted. Garnish, if desired, and serve warm or at room temperature.
Chef's Note: When roasting vegetables, take care not to crowd your pan or else the vegetables will steam instead of caramelizing and browning around the edges.
DID YOU MAKE THIS RECIPE?
If so, take a quick photo of it & tag @francine.coles on Instagram.
I’d love to see your pics!