Sweet Potato and Squash Bake (Ww) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This sweet root-vegetable side dish is a perfect accompaniment to all of your fall gatherings. Serve it on Rosh Hashanah or Thankgiving for a tasty side dish to poultry or meat. Points value-2 Ingredients:
1/2 lb sweet potato (es) |
2 lbs acorn squash, about 1 large |
2 teaspoons canola oil |
1 tablespoon brown sugar, not packed |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 350 degrees; coat an 8-inch square pan with cooking spray.
2. Peel sweet potatoes and squash, cut into 1-inch cubes and place in prepared pan.
3. Drizzle with the oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
4. Bake, covered with release foil, for 35 minutes, stirring occasionally, serve.
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