Maple Roasted Butternut Squash and Sweet Potatoes with Wilted Spinach |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Roasted butternut squash with sweet potatoes and spinach, with a hint of maple syrup, is a simple and delicious autumn side. Ingredients:
1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes |
1 large sweet potato, peeled and cut into 1/2-inch cubes |
2 tablespoons butter, melted |
1 tablespoon olive oil |
1 tablespoon pure maple syrup |
1 tablespoon fresh thyme |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 (6-ounce) package fresh baby spinach |
garnish: cracked black pepper |
Directions:
1. Preheat oven to 450°.
2. Toss together first 8 ingredients in a large bowl until vegetables are evenly coated. Spread in a single layer in 1 (15- x 10- x 1-inch) jellyroll pan or 2 (13- x 9-inch) baking dishes.
3. Roast, stirring once halfway through cook time, at 450° for 30 minutes or until edges of vegetables are light brown and tender when pierced with the tip of a knife.
4. Remove pan from oven. Add spinach to pan; toss gently with vegetable mixture until spinach is slightly wilted. Garnish, if desired, and serve warm or at room temperature.
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