WINTER SQUASH & SWEET POTATO MEDLEY RECIPE
Winter vegetables are not only filled with tons of vitamins, nutrients, fiber, calcium, iron, metabolism and immunity boosters, but they are super filling and always a crowd pleaser. These little cubed bites perfectly caramelize on the outside and remain creamy on the inside. This is the most delicious side dish that goes with everything and can be a standalone star on its own. A healthy, easy recipe that’s absolutely delectable.
Watch the video of this recipe here:
INGREDIENTS: (Serves 8-10)
1 medium organic butternut squash (around 2 lbs)
1 medium organic acorn squash (around 2 lbs)
2 lbs organic sweet potatoes (Peel and cut into 1-in chunks)
2-3 tablespoons extra virgin olive oil
Ground pepper to taste
Preheat your oven to 400°F.
Wash the skin of your vegetables really well. Use a vegetable brush if possible.
Butternut squash & acorn squash: Halve the squashes lengthwise. Using a spoon, scoop out and throw away all of the seeds. I like to leave the skin on for added fiber (You can also peel the skin with a vegetable peeler if you prefer.)
Cut into big chunks for easier cutting and then into 1-inch cubes and make sure they are all around the same size so that they cook evenly.
Transfer the cubes to a large rimmed baking sheet (cover with spray oil, tin foil or parchment paper.)
Toss cubes with the oil and pepper and spread out in a single layer.
Roast until tender and golden brown color, around 30 minutes. Make sure to move pieces around at the halfway point to ensure even cooking.
Serve right away - delish! You can easily half this recipe for a smaller gathering!