Maple Roasted Butternut Squash and Sweet Potatoes

November 25, 2019
- 0 / 5

When I ask you what’s most important when it comes to cooking, what I hear most is simple. You want recipes without a million steps, and with only a few ingredients (most of which are already in your pantry). That’s what you want, but you want flavor and visual appeal as well.

This recipe, for Maple Roasted Butternut Squash and Sweet Potatoes is the perfect side dish for any main course. It’s naturally vegan and with some grains or legumes could be made into a delicious main course.

You start by combining all the ingredients in a large bowl and then spread on a baking sheet. Easy, right?! Roast, add spinach, and poof! You’re done!

It’s hard to beat this recipe for simplicity, deliciousness and visual appeal!

PS I put this in the “Under 30 Minutes” category as it’s so so close!!!

Chef’s Note: This recipe can be made vegan by substituting non-dairy “butter” for the dairy butter.

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Lastly, if you make Maple Roasted Butternut Squash and Sweet Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Maple Roasted Butternut Squash and Sweet Potatoes

Makes: 6 servings

Prep Time: 10 minutes

Bake Time: 30 minutes

Total Time: 40 minutes

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 tbsp unsalted butter, melted
1 tbsp olive oil
1 tbsp pure maple syrup
1 tbsp fresh thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
3 ounces fresh baby spinach
Cracked black pepper & Kosher salt

Instructions

Preheat oven to 450°F.

Toss together first 8 ingredients in a large bowl until vegetables are evenly coated. Spread in a single layer on 2 sheet pans. 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. Remove pan from oven.

Add spinach to pan; toss gently with vegetable mixture until spinach is slightly wilted. Garnish, if desired with freshly cracked pepper and Kosher salt, and serve warm or at room temperature.

Chef’s Note:

When roasting vegetables, take care not to crowd your pan or else the vegetables will steam instead of caramelizing and browning around the edges.