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–+ servings

Roasted Sweet Potatoes and Butternut Squash

Oven roasted maple-glazed sweet potatoes and butternut squash with cinnamon, curry and ginger makes for a flavorful and colorful side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course accompaniment, Side Dish, vegetable
Cuisine American
Servings 4 people

Equipment

  • 1 cutting board
  • 1 Chef's Knife
  • 1 large bowl
  • 1 Sheet Pan

Ingredients
  

  • 1 each Butternut squash, small
  • 3 each Sweet potatoes, medium
  • 3 Tbsp. Olive Oil
  • 2 Tbsp. Maple Syrup
  • 1 tsp. Cinnamon, ground
  • ½ tsp. Turmeric
  • ½ tsp. Curry Powder
  • ¼ tsp. Ground Ginger
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • 1 each Zest of one orange

Instructions
 

  • Preheat the oven to 400 ℉. Peel the sweet potatoes and the butternut squash. Cut each into approximately 1 to 1½ inch pieces.
  • Place the cubed butternut squash and sweet potatoes into a large mixing bowl. Drizzle with the olive oil and maple syrup and mix well so that the pieces are evenly coated.
  • Sprinkle in the cinnamon, turmeric, curry powder, ginger, salt, pepper, and the orange zest. Using your hands, toss the vegetables to coat them evenly with the seasonings.
  • Place the seasoned vegetables in a single layer on a large baking sheet. Place into the preheated oven and roast for 30 approximately 30 minutes, stirring the vegetables halfway through the cooking process. They are done when the largest piece is tender all the way through. If your roasted vegetables are not as caramelized as you would like, you can always place the baking sheet under the broiled for a minute or two if needed. Serve hot, warm or even cold tossed in a salad.
Keyword roasting, spices, sweet potato, winter squash
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