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
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