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Roasted Sweet Potatoes and Butternut Squash
Laura Norris
Print Recipe
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Servings
2
Ingredients
1
large sweet potato
1/2
butternut squash
enough for 2-3 cups when cubed
1-1/2
teaspoons
salt
1-1/2
tablespoons
olive oil
1
teaspoon
ground pepper
1
teaspoon
ground sage
Instructions
Preheat the oven to 425 degrees.
Chop the sweet potato into 1/2 inch cubes. Remove the seeds and skin from the butternut squash and cut into 1/2 inch cubes.
Toss with olive oil, salt, pepper, and sage and distribute on a roasting pan.
Cook for 25 minutes in the oven, tossing a couple of times to prevent uneven cooking.