Kitchen Intuition November 26th: Holiday Sides

Preheat the oven to 425°F on roast setting.

Peel the sweet potatoes and butternut squash (peeling is optional).

Cut the sweet potatoes into 1-inch cubes and place them in a mixing bowl.

Clean the seeds out of the butternut squash and cut it into 1-inch cubes, placing them in the mixing bowl with the sweet potatoes.

In a separate bowl, mix together 1/4 cup of maple syrup, 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of cinnamon.

Toss the cubed sweet potatoes and butternut squash with the maple glaze mixture.

Spread the vegetables out on a parchment-lined sheet pan, ensuring they are spaced out for even roasting.

Roast the vegetables in the oven for about 30 minutes, then broil for a couple of minutes to crisp the tops.

Equipment Needed

Spice Level:

Dietary

Allergens