Serving Size: 1/2 cup
Calories: 91 • Total Fat: 1.6g • Total Carbohydrate: 19g (Fiber: 3g • Sugars: 7g) • Protein: 1.3g • Vitamin A (207%) • Vitamin C (36%) • Manganese (20%)
Low Fat • Gluten-Free • Dairy-Free • Vegan • Good for Immunity • Promotes Healthy Skin and Eyes
This is one of my favorite fall dishes that always has a spot on my Thanksgiving menu. Not only is it one of the simplest things to make, it’s easily transformed to please anyone’s palate. The butternut squash can be swapped with any other kind of squash (acorn is a great choice!) or you can just use all sweet potatoes if that’s your jam. You can also swap out the maple syrup for brown sugar or honey if needed (side note: see my thoughts at the bottom about Mrs. Butterworth’s…..). Since this recipe is mostly carbohydrates it makes the perfect side to some juicy roasted turkey and all your other favorite Thanksgiving indulgences!
Cinnamon Spiced sweet potato and squash
- 1/2 pound sweet potatoes, unpeeled and cubed
- 1 pound butternut squash, peeled and cubed**
- 2 tsp coconut oil, melted
- 1 tbsp pure maple syrup (not imitation syrup)**
- 1/4 tsp pure vanilla extract (optional)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Preheat oven to 375ºF. Toss sweet potatoes and squash with coconut oil, maple syrup, and vanilla. Sprinkle with cinnamon and nutmeg.
- Place on a baking sheet sprayed with cooking spray and bake for 25-30 minutes, stirring halfway through, until squash is fork tender and slightly caramelized.
- Serve warm.
**Substitutions – You can swap the butternut squash for any other kind of squash (acorn, delicata, kabocha) and the brown sugar for the pure maple syrup. The amount of chemicals and artificial ingredients in imitation maple syrup (I’m looking at you, Mrs. Butterworth) is astounding. I urge you, please don’t put it in your body. You are much better off using plain ‘ol brown sugar if you don’t want to buy the real stuff.**