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).
- 1 spray(s) cooking spray
- 1/2 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
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Preparation time 15mins
Cooking time 50mins
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.