Maple Roasted Butternut Squash And Sweet Potatoes W

Name: Maple Roasted Butternut Squash And Sweet Potatoes With Wilted Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 1 large sweet potato, peeled and cut into 1/2-inch cubes; 2 tablespoons butter, melted; 1 tablespoon olive oil; 1 tablespoon pure maple syrup; 1 tablespoon fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 (6-ounce) package fresh baby spinach; Garnish: Cracked black pepper

Servings: persons

1
Preheat oven to 450u00b0.
2
Toss together first 8 ingredients in a large bowl until vegetables are evenly coated. Spread in a single layer in 1 (15- x 10- x 1-inch) jellyroll pan or 2 (13- x 9-inch) baking dishes.
3
Roast, stirring once halfway through cook time, at 450u00b0 for 30 minutes or until edges of vegetables are light brown and tender when pierced with the tip of a knife.
4
Remove pan from oven. Add spinach to pan; toss gently with vegetable mixture until spinach is slightly wilted. Garnish, if desired, and serve warm or at room temperature.
5
When roasting vegetables, take care not to crowd your pan or else the vegetables will steam instead of caramelizing and browning around the edges.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes, 1 large sweet potato, peeled and cut into 1/2-inch cubes, 2 tablespoons butter, melted, 1 tablespoon olive oil, and more.

Yes, Maple Roasted Butternut Squash And Sweet Potatoes With Wilted Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Maple Roasted Butternut Squash And Sweet Potatoes With Wilted Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions