Roasted Butternut Squash & Sweet Potato

1. 1

   Heat oven to 400 degrees. Combine the olive oil, balsamic, melted butter, salt and pepper. Toss in the cubes and thoroughly coat. Place evenly on a roasting pan (all should be touching the pan),. Place pan in the middle of your oven - if you have two pans on two shelves, rotate in the middle of cooking time. Roast for about 30 minutes until tender and golden. Remove from oven and allow to cool slightly. Transfer to a large bowl and toss gently with the Arugula. Drizzle a small mixture of olive oil and balsamic vinegar over the top to lightly coat. Serve immediately.

2. 2

   HInts : To make the prep time faster - you can purchase butternut squash already peeled and cut into cubes. It is important to have the cubes the same size so they cook evenly. Don't over cook the vegetables or they will be mushy and difficult to toss in the salad.

No additional tips available.