Sweet Potato and Squash Bake

Roasted root vegetables are a wonderful Passover side dish. Try some instead of, or in addition to, your usual potato kugel (casserole).

Sweet Potato and Squash Bake

Photo by deedavis


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    spray(s) cooking spray

  • ½

    pound(s) sweet potato(es), peeled and cut into 1-inch cubes

  • 2

    pound(s) acorn squash, peeled and cut into 1-inch cubes

  • 2

    tsp canola oil

  • 1

    Tbsp unpacked brown sugar

  • ½

    tsp ground cinnamon

  • ¼

    tsp ground nutmeg

Directions

Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray. Place sweet potatoes and squash 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.


Nutrition

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