Maple Roasted Butternut Squash& 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!
PS I put this in the "Under 30 Minutes" category as it's so so close!!!
Chef's Note: This recipe can be made vegan by substituting non-dairy "butter" for the dairy butter.
Maple Roasted Butternut Squash
& Sweet Potatoes
Makes 6 servings
Total Time: 35 minutes
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.