Roasted Butternut Squash and Sweet Potatoes
Servings
12servings
Servings
12servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Peel, seed and cube butternut squash into 1″ cubes. Peel and cube sweet potatoes into 1″ cubes. See note below for help peeling squash.
  3. In a large bowl, combine squash, sweet potatoes, olive oil and spices. Mix well to combine.
  4. Divide butternut squash and sweet potatoes mix in single layers on two parchment paper or silicone mat covered baking sheets.
  5. Bake in a 400 degree oven for 25-30 minutes until fork tender, flipping several times.
  6. Serve immediately.
Recipe Notes

After a couple of squashes, I learned that the best 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.

This Roasted Butternut Squash and Sweet Potatoes recipe is gluten free, dairy free, vegetarian and vegan.

Check out our FREE App to help you explore new Gluten-Free products at your local grocery store.
Copyright © 2017, JHMJLL, Inc. Photographs, images and logos, Copyright © 2017, JHMJLL, Inc. All rights reserved. This website or parts thereof may not be reproduced in any form without prior written permission. For permission requests, write to the publisher, at “Attention: Permissions Coordinator at: JHMJLL, Inc., P.O. Box 542, Lake Blu , Illinois, 60044