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sweet potato and squash bake




Source of Recipe


ww.ca


Recipe Introduction


This sweet root-vegetable side dish is the perfect accompaniment to all of your fall gatherings. Serve it on Rosh Hashanah or Thanksgiving for a tasty side dish to poultry or meat.


List of Ingredients




1/2 pound sweet potato(es)
2 pound acorn squash, about 1 large
2 tsp canola oil
1 Tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg




Recipe



Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.


Peel sweet potatoes and squash, cut into 1-inch cubes and place in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.


Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving.