Not so long ago, I wasn’t familiar with butternut squash. Growing up, they were never served at our family table. I was pleasantly surprised to find that paired with sweet potatoes and spices, roasted butternut squash makes the perfect side dish.
After a little research, I learned that not only are they delicious and but also unbelievably nutritious. Butternut squash has no saturated fats or cholesterol, is an amazing source of fiber, phyto-nutrients, Vitamin A and B-complex vitamins.
After working with a couple of squashes, I learned that the easiest 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. Be careful not to microwave your squash any longer than needed.
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.
This Roasted Butternut Squash and Sweet Potatoes recipe is vegetarian, vegan, gluten free, and dairy free.
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servings
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- 1 butternut squash
- 2 sweet potatoes large
- 2 tbsp olive oil
- 1 tsp cinnamon
- 2 tsp sage
- salt and pepper to taste
Ingredients
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- Preheat oven to 400 degrees.
- Peel, seed and cube butternut squash into 1" cubes. Peel and cube sweet potatoes into 1" cubes. See note below for help peeling squash.
- In a large bowl, combine squash, sweet potatoes, olive oil and spices. Mix well to combine.
- Divide butternut squash and sweet potatoes mix in single layers on two parchment paper or silicone mat covered baking sheets.
- Bake in a 400 degree oven for 20-30 minutes until fork tender, flipping several times.
- Serve immediately.
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