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This delicate sugar Roasted Sweet Potatoes and Squash recipe requires only 5 ingredients and is the perfect Holiday side dish for autumn or fall featuring acorn squash

Roasted Sweet Potatoes and Squash

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

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 239 kcal
Author Tiffany Bendayan

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

  1. Preheat oven to 425, with a large baking sheet inside the oven as it preheats 

  2. Cut the acorn squash in half and scoop out all the seeds. Then cut the halves lengthwise and then in slices

  3. 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. 

  4. Remove baking sheet from oven and line the squash and sweet potato without overlapping. Bake for 12 minutes on each side. 

  5. Serve on platter decorated however you like

  6. This dish can be served hot, warm or cold 

Nutrition Facts
Roasted Sweet Potatoes and Squash
Amount Per Serving
Calories 239 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 46mg2%
Potassium 1014mg29%
Carbohydrates 54g18%
Fiber 5g21%
Sugar 20g22%
Protein 2g4%
Vitamin A 10030IU201%
Vitamin C 25.5mg31%
Calcium 106mg11%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.