Roasted Butternut Squash and Sweet Potatoes

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Roasting has become one of my favorite things to do when cooking. Roasting brings out the natural sweetness and flavor of vegetables. Especially, butternut squash and sweet potatoes.

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Most people I know tend to boil sweet potatoes then mash them up with some butter and cinnamon. Boiling only drains the flavor and nutrients out of the sweet potatoes. Sweet potatoes are called “sweet” for a reason. If you boil them, they will lose some of that sweetness in the water. Butternut squash also loses something when you boil it. Usually, I only boil butternut squash when I want to make it into a soup. Then, I can use the broth created from boiling the squash and retain all the nutrients and flavor for an amazing tasting soup.

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In the past, I have roasted sweet potatoes and I have roasted butternut squash. However, until recently I had never considered combining the two. Once I mixed the two veggies together I was pleasantly surprised at how well they complimented each other. Each veggie has its own unique taste and a different type of sweetness. When combined, the butternut squash and sweet potatoes play off of each other and make your taste buds pop.

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The hardest thing about roasting vegetables is deciding what seasonings to add to enhance the natural flavors. Butternut squash and sweet potatoes call out for cinnamon and nutmeg. Besides those two seasonings it is best to keep it simple so that you don’t overwhelm the dish.

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So, the next time you want to add color to a nice meal consider roasting butternut squash and sweet potatoes together. This is one dish even veggie haters will like.

Roasted Butternut Squash and Sweet Potatoes

Ingredients:
1 lb butternut squash cubed
1 lb sweet potatoes cubed
½ cup shelled walnuts (optional)
1 tsp salt
1 tsp ground black pepper
1 small hot pepper sliced (optional)
¼ tsp nutmeg
¼ cup brown sugar
½ stick melted butter
cooking spray

Preheat oven to 425 degrees.

Line a rimmed baking sheet with foil. Coat with cooking spray. Toss all the ingredients together in a large bowl until squash and potatoes are well coated with butter, brown sugar and seasonings. Spread mixture onto the baking sheet for 30-35 minutes until golden brown and tender. Transfer to a serving dish.

Serves 4-6

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