This delicate sugar Roasted Sweet Potatoes and Squash recipe requires only 5 ingredients and is the perfect Holiday side dish for Thanksgiving or any meal
Sugar Roasted Sweet Potatoes and Squash
Don’t you just love the aromas and flavors of fall? They’re all so sweet and earthy.
Now that Thanksgiving is upon us I decided to pay homage to my favorite veggies by highlighting their natural sweetness.
This delicious Roasted Sweet Potatoes and Squash is super easy to make, ideal for large crowds and it features acorn squash, the easiest yellow squash to cut since it does not require peeling.
The lack of elaborate ingredients helps to highlight their natural flavors without “dressing” them up. They are so delicious that adding cheeses, creams, or sauces, would really diminish their delicateness.
To garnish, I added some fig wedges and cranberries, you can certainly use herbs, mini pumpkins, or any complimenting ingredient you have on hand.
If you’re worried about your large Thanksgiving menu, this recipe can be prepped the day before and roasted at the last minute. Plus, it does not require babysitting.
That’s why I don’t wait for a holiday to make it, it’s perfect for a weeknight dinner side dish or even a small party or get-together.
Acorn Squash and Sweet Potatoes are very compatible. They have different textures but similar sweetness. If you can’t find acorn squash, use butternut.
As the year’s pass, I learn something new when it comes to hosting a Thanksgiving dinner. The most valuable lessons are: less is more, plan, prep ahead, and relax. You got this.
I hope you can try this delicious Roasted Sweet Potatoes and Squash at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Roasted Sweet Potatoes and Squash
Ingredients
- 4 Acorn Squash
- 4 Sweet Potatoes sliced 1/2 inch thick
- 1/2 cup Brown Sugar
- 1 cup Olive Oil
- Salt + Pepper to taste
Garnish (optional)
- 1/4 cup Dried Cranberries
- 2 Figs Sliced
Instructions
- Preheat oven to 425, with a large baking sheet inside the oven as it preheats
- Cut the acorn squash in half and scoop out all the seeds. Then cut the halves lengthwise and then in slices
- Place the sweet potato slices and squash in a bowl, drizzle with the olive oil, add the salt and sugar and with hands make sure they are evenly coated.
- Remove baking sheet from oven and line the squash and sweet potato without overlapping. Bake for 12 minutes on each side.
- Serve on platter decorated however you like
- This dish can be served hot, warm or cold
Nutrition
You may also like:
Creamy Green Bean Casserole from Scratch
Hasselback Sweet Potatoes
Lemon Balsamic Baked Asparagus
The Ultimate Thanksgiving Menu
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