Roasted Sweet Potato and Squash

Butternut squash and sweet potatoes are a marriage made in heaven. Both are sweet and nutty in flavor and blend well with warm fall spices. High in vitamins, both are great vegetables to add to your menu all year round.

Print this recipe

1 butternut squash
3 sweet potatoes
1 onion, chopped
2 garlic cloves, chopped
1/4 cup olive oil
1 tablespoon Kosher salt
1 teaspoon white pepper
1 teaspoon cardamom
1 teaspoon ground ginger
1 tablespoon honey

Preheat the oven to 400°F. Peel and cut the squash and sweet potatoes into relatively even cubes. Add the chopped onion and garlic along with the spices. Add the oil and honey and toss to coat the vegetables. Place in a baking dish and cook for 40 minutes to 1 hour or until a fork can go through the potatoes easily. Serve immediately.

Serves 6 to 8.

%d bloggers like this: